Cranberry jam macarons are perfect for the fall and Thanksgiving season. I love pairing this tart macaron filling with a sweet vanilla buttercream.
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Finding the perfect macarons for Thanksgiving doesn't have to be hard with this cranberry jam filling. And the best part is that you can make it in just 30 minutes!
Anytime I use jam in my macarons, I like to layer with buttercream or ganache, which helps to extend the life of the macarons and gives me the creativity to play around with flavors.
These cranberry jam macarons taste amazing paired with vanilla buttercream, white chocolate ganache, or cream cheese buttercream.
If you need more holiday macaron inspiration, I've packed over 100 macaron filling recipes into my eBook, Flavorful Fillings.
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What You'll Learn In This Recipe
- A step-by-step guide to making cranberry jam from scratch.
- Understanding why I like to layer jam fillings with buttercream or ganache.
- My favorite way to store jam macarons, and how long they'll last.
Don't forget to grab 15 of my favorite, go-to macaron filling recipes (for free!).
Ingredients You Need
- Cranberries: Depending on what you have access to, you can use fresh or frozen cranberries.
- Granulated sugar: This will balance the tartness from the cranberries.
- Water: The water will ensure the fruit doesn't burn as it cooks.
- Orange juice: I always add a bit of citrus juice for a flavor kick.
Head to the recipe card below for all the ingredients and precise measurements you’ll need.
How To Make This Recipe
Step 1: Add the cranberries, granulated sugar, water, and orange juice to a medium saucepan.
Step 2: Heat over medium-high heat until the mixture comes to a boil. Reduce the heat to medium and continue cooking, stirring often, until the cranberries break down and the jam thickens.
Step 3: To test if the jam is finished cooking, spoon a small amount onto a chilled plate. If the jam sets up (like the photo above), it’s ready. If the liquid separates or runs, continue cooking for a few more minutes.
Step 4: Transfer the jam to a small bowl and refrigerate for about 1 hour until fully cooled.
Expert Tips
- My secret trick for extending the life of the filled macarons is to pipe a ring of ganache or buttercream around the cranberry jam. This helps the macarons to last up to 3 days when stored in the fridge.
- As the jam cooks, you may notice sugar collecting along the sides of the saucepan. You can brush it away with a little cold water on a pastry brush to keep the jam nice and smooth.
- The cranberry jam filling is great for prepping ahead since it keeps well in the refrigerator for 1 - 2 weeks in an airtight container.
Recipe FAQs
Store the macarons in an airtight container in the refrigerator and enjoy them within 3 days. For the best texture and flavor, I like to let them come to room temperature before eating.
No worries! Simply keep cooking the jam until more moisture evaporates, and it thickens up. I always use the cold plate test to check if it’s done.
This usually means the jam cooked a little too long. To make it easier to pipe, gently warm it in the microwave before using.
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Cranberry Jam Macaron Filling
Equipment
- saucepan
- spoon
- chilled plate
Ingredients
- 1 ½ cups cranberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon orange juice
Instructions
- Heat cranberries, granulated sugar, water, and orange juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.
- Mature the macarons with the filling in the refrigerator for 2 -3 hours. This will allow the macarons to slightly soften and develop a deeper flavor.
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