VeganMoFo: Sugar-free Cranberry-Date Quick Jam

Relish in JarsThree ingredients (four if you count the water). One small saucepan and about 20 minutes of your time. That’s what I call jammin’ MoFo-style.

Sugar-free Cranberry-date Quick Jam
Yields 2
Tart and tangy and sweetened without sugar - this cranberry-date quick jam tastes great on toast or serve it alongside your Tofurky at Thanksgiving!
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Total Time
30 min
Total Time
30 min
278 calories
71 g
0 g
2 g
3 g
0 g
191 g
4 g
53 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 278
Calories from Fat 14
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 4mg
Total Carbohydrates 71g
Dietary Fiber 12g
Sugars 53g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 8 ounce bag fresh or frozen cranberries
  2. 1 cup dates, roughly chopped
  3. 1 Tbsp. chia seeds mixed with 1/2 cup water
  1. In a small saucepan, combine the dates and the cranberries. Pour in a 1/4-1/2 cup water and cook until the cranberries start to break apart and soften. Turn off the heat and stir in the chia seed/water mixture. Pour everything into a blender and process until it reaches the consistency you like - I made mine pretty smooth. Set aside to cool - and keep in the refrigerator until ready to use.
  1. This mellows over time, but is pretty tart - which I like - but do sweeten it to your tastes.
an unrefined vegan

Jam on Toast

Jam in Jar



43 thoughts on “VeganMoFo: Sugar-free Cranberry-Date Quick Jam

  1. Somer

    How awesome is it that we both posted condiments today? Hehe. Girl, I totally need to make this! So simple and delicious. I love that you left it tart and minimally sweetened. Where did you get the cute little jars? I “sense” this’ll be at Thanksgiving?

    1. An Unrefined Vegan

      I know!! When I read your post this morning I had a good chuckle. Wavelengths, hon.

      Actually…this little number was going to accompany my VVP dessert, but I decided it didn’t quite work. But – it is quite a bit like cranberry relish. One could add lemon or orange zest…toasted pecans…

      1. Somer

        Now you’re thinking like I’m thinking, orange zest, pecans, just a bit of pure maple syrup. Oh man. I wasn’t going to post the salsa until later, but I didn’t have the energy to summon a different post, even though I have all the photographs for so many different dishes. Um, this could pair with apricots and go with a certain brie-en-croute…..

  2. GiGi

    I am gonna be jamin right there with ya. I might need a little more sweetener but this is totally doable. Thanx for posting.

  3. mindyourfoods

    What a great idea with the chia seeds! I know they are good for many things. Which recipes would you also use them in? I myself use them mainly for bread…

    1. An Unrefined Vegan

      I made zucchini quick bread with them – they added such a nice little crunch. I usually just sprinkle them on my oatmeal or drink a big glass of water+lime+chia. I need to get a little bit more inventive. Oh, and chia pudding, of course!

  4. thingsmybellylikes

    Oh jam, how I love you. Also cranberries are awesome, I love this time of year! Thanks for the recipe, I intend to make a huge batch and spread it all over some plain yoghurt…because it’s the weekend and I can 🙂

  5. tearoomdelights

    How nice, and lovely little jars. What are chia seeds? I like the combo of dates and cranberries, most unusual and very festive sounding.

    1. An Unrefined Vegan

      Chia are these wee little seeds that pack a powerful nutrient punch and provide energy. They also gel like champs so you can use them in combination w/ liquid to make an egg replacer.

  6. annesturetucker

    Oh it looks good,that cranberry-date-quick-jam of yours! I can just imagine it on a rawfood cheese cake 🙂
    I love that you put chia seeds in!
    Have a great weekend!

  7. cmb0096

    Oh wow–that looks so delicious! I love cranberries and am always looking for new ways to use them that DON’T involve buckets of refined sugar…yum!


    1. littleveg

      Absolutely amazing! I am so excited to try this. I’m going to have this on my breakfast grains and also try it on my family for Thanksgiving. Well, not actually on them, but you know what I mean! Yum!

  8. Sophie33

    This is such a great way to sue up my cranberry bags in the freezer from last year. I was just searching for tasty & more healthy cranberry recipes & now, I can use your, not so sweet cranberry date jam: super!! It is like that you can read my mind,….;)!!!

  9. Kristy

    I loved my chia jams in the summer and I’ve kind of given them up for the fall, but this is seriously making me want a buttery piece of toasted pumpkin bread, slathered with this stuff! Yum!

  10. Gabby @ the veggie nook

    I love chia jams! And this really seems like the perfect fall jam- perfect on toast for warming the soul, I could especially see this with some warm chai tea 🙂

  11. Cauldrons and Cupcakes

    Yum – I bet it would be awesome on baked sweet potatoes, carrots and beets. I am so trying this!!!

  12. narf77

    Bananas have been really cheap here lately and I have been dehydrating them en mass… I wonder if I could use dried bananas in this recipe? Might be interesting? 😉

      1. narf77

        I will let you know how it goes…I just have to source the cranberries! Tasmania Australia isn’t known for it’s cranberry harvests lol 😉

      2. narf77

        Yup…we have those here 🙂 Great idea and I might even use some of the tart cherries from our cherry tree this year (I have no idea what to do with them otherwise apart from make wine ;))

  13. Pingback: Last-Minute Vegan Thanksgiving Recipes

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