Combine all ingredients in a sauce pot and bring to a boil.
Once boiling, reduce to a low-simmer and cook for 15 minutes, stirring often to break down the cranberries and prevent the jam from burning on the bottom.
Once thickened, either let cool before transferring to glass jars for a thicker, chunky jam or, blend until smooth with a blender or immersion blender. You may want to add a tablespoon or two of water if blending.