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Winter WonderJam Whiskey Smash + Salt Spring Kitchen Co Giveaway

What’s your jam?

Winter Wonder Jam Whiskey Smash Recipe - She EatsI’m totally into the holidays. And bourbon. And I’m kind of awesome at making up my own songs. Singing them? Not so much. But I can string words together like…. Like a person who has string. And, uhhh, words.

See what I mean? Nailed it.

Sugared Cranberries for Cocktail Garnish - Winter WonderJam Whiskey Smash - She EatsBut seriously, you know how much I love Christmas.  If I had my way the tree would be up at the beginning of November. But evidently that’s frowned upon – almost as much as my killer vocal range. And while I don’t mind waiting for the December to deck the halls and play reindeer games, when the weather gets frosty I immediately crank up the Hipster Holiday Playlist, pour a cinnamon apple whiskey sour and reach for a couple super-stuffed, cheesy bacony twice-baked potatoes or spoon up some crispy brussel sprout and mushroom risotto and settle in for a long Winters nap.

Or at least a delicious Winter feast. And maybe an extra couple of pant sizes. Because let’s be honest – I love my carbs. And cocktails. And wooly slippers.

I’m totally ready for this jelly!

Bring. It. On.

Cranberries Cocktail Garnish | Winter WonderJam Whiskey Smash - She EatsSpeaking of bringing it on, Salt Spring Kitchen Co has definitely brought it – you know, if it were jam.

I never thought I’d be one to pull a joey. You know, to eat jam straight out of the jar with a big ‘ole spoon. And then I popped a jar of Winter WonderJam and my cheeks were suddenly “jam packed” with jam.

It’s just that damn good.

Salt Spring Kitchen Co Preserves | She Eats.caSalt Spring Kitchen co.  is a quality small batch, artisanal preserve company run by Melanie Mulherin located on beautiful Salt Spring Island here in B.C. And her jam is TOTALLY my jam! Even the non-jam. Like the Pear & Ginger Chutney or Candied Jalapeños (seriously) or Meyer Lemon & Lavender Marmalade.

When asked “why jam?” she told me “my Mother-in-law taught me how to make pickles several years ago. They were a complete bust but once I knew the canning process, I was hooked. I bought every book I could find and started experimenting with every fruit & vegetable I could get my hands on. My husband and I were in the restaurant business for several years, and when it was time to do something new I decided to try and sell my preserves at the farmers market. I had no idea that it would quickly become my full time gig.”

Salt Spring Kitchen Co Jam Flavours | She EatsIngredients for Winter WonderJam Whiskey Smash - She EatsMelanie explained to me that her heart is really into more savoury preserves than sweet (hello, kindred) so when an ingredient becomes available that inspires her, she begins by thinking what it would pair with and then develops a recipe.

Well, my sexy clever little minxes (minxi?), it seems her approach is working because her preserves teeter on dangerously delicious.

I won’t lie; I’m not ashamed. Half the jar of WonderJam quickly found a home before the other half made it into drinks – in my mouth. No bread. No pairing. No need.

Ingredients for Winter WonderJam Whiskey Smash - She EatsThey’re also totally natural, contain no icky additives and are made with love.

Just like this drink. It’s natural, contains no additives and is loaded with love. Well, love and bourbon. But bourbon is pretty much just love in liquid form, right? And isn’t this the time of year when we should be spreading the love far and wide?

It only makes sense to me that we spread the love, the jam and the whiskey into one delicious glass. Amiright?

Salt Spring Ktichen Co Winter WonderJam | Whiskey Smash Recipe - She EatsRather than stick to the classic whiskey smash – which is pretty darn good by the way – I opted to flex my cocktail muscles and adapt it to Melanie’s line of preserves. I chose her WinterWonder Jam because:

A. The title was awesome-sauce. 

B. I already opened and ate half the jam.

C. It mirrored the flavours in the drink – cranberries, oranges, lots of warm spices and a hefty dose of bourbon. Holla Christmas! But you could also swap it out for Salt Spring Kitchen Co’s:

Winter WonderJam Whiskey Smash - She Eats

The smash is an open-ended cocktail, freely variable and seasonally flexible. There must be ice, though you may strain it out if you prefer. There should be fruit in season, though you may use it simply as a garnish. There should be a spirit base, though you may use your spirit of choice. Mint is a classic choice, though many other herbs can work. You may want to water your smash down a little or add a spritz of seltzer. At its heart, the smash is a wonderfully forgiving and flexible drink for using what’s on hand and for smashing it all together over ice for pure sipping bliss.

– Imbibe Magazine

As Melanie says my friends: Peace, love, (drink) and jam.

Giveaway after the recipe…

Winter WonderJam Whiskey Smash with Boozy Sugared Cranberries

Yield 1 serving


For the Winter Wonderjam Whiskey Smash:

  • 1 Tbsp Winter Wonderjam (or preserves from your local farmer's market)
  • 2 shots bourbon
  • 2 Tbsp orange juice (approx 1 orange)
  • Ice
  • 1/3 C soda water or ginger beer (depending how sweet or how boozy tasting you like your cocktails)

For the Boozy Sugared Cranberries:

  • 1 C water
  • 1 C white sugar + 1/2 C white sugar
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp orange zest (use the orange for the cocktail)
  • 1/3 C bourbon
  • 2 C fresh cranberries
  • Optional: 1 sprig rosemary


For the Winter Wonderjam Whiskey Smash:

  1. Spoon preserves, bourbon and orange juice into a cocktail mixer or large mason jar.
  2. Top half way up the container with ice cubes.
  3. Cover and shake with enthusiasm for 30 seconds.
  4. Strain into a cocktail glass, top with soda or ginger beer and serve with garnish.

For the Boozy Sugared Cranberries:

  1. Place water, 1 C white sugar, pure vanilla extract, orange zest and bourbon in a pot over medium heat, stirring often. When the mixture comes to a boil remove from the heat and stir until the sugar completely dissolves. Allow to cool about 5 minutes.
  2. Add the cranberries to the slightly cooled simple syrup and let rest 1 - 24 hours. The longer you leave the berries to sit in the syrup, the less tart and sweeter they'll be.
  3. Place a piece of parchment paper under a wire rack and pour the 1/2 C white sugar into a bowl. Using a slotted spoon, remove the berries from the pot and allow to drain on the rack for a couple of minutes.
  4. Roll the berries in the sugar and place back on the rack for about 45 minutes to dry completely.
  5. If using, carefully skewer 2 berries with the rosemary as a garnish. If not, just plop a couple sugar'd berries in each drink!


The boozy sugared cranberries will keep up to 1 week in the fridge. If you find you can't use them all in drinks (c'mon people - you can do it!) serve them with desserts or cheese platters. They're divine and highly addictive!

Find Melanie and her sweet & savoury line of products: Salt Spring Kitchen Co | Facebook | Twitter | Instagram | At the Salt Spring Market every Saturday from April through October, various markets around the lower mainland through out the year and at a handful of select retailers. 


* Contest open to Canadian mailing addresses only and who have reached the age of majority in the province, state or territory in which they reside.

PRIZE: Mix your choice of flavours for a 6 pack of preserves from Salt Spring Kitchen Co!

MANDATORY ENTRY: Simply leave a comment below and tell me your favourite way to eat jam!

BE SURE to click the widget options below for both mandatory and optional entries because you can’t be entered to win if the widget doesn’t know you’ve done it! Your email address is ONLY used to contact you if you’ve won, not for any other purpose, and is never made public.

a Rafflecopter giveaway

Giveaway closes Tuesday at 11:59PM .

Disclosure of Material Connection: Salt Spring Kitchen Co DID provide me test and review product at no cost and I was compensated for the work I did developing a recipe and taking the pictures for this post. Regardless, I only recommend, giveaway or share products or services I use personally and believe will be good for my readers. All opinions, words and information here are entirely accurate and a reflection of my true experience and were not influenced, in any way, by the above mentioned products or companies. Opinions and views are my own. Because that’s how I roll, yo. I’ve never been one to shut my mouth – I’m not going to start now.

  • Jacqueline Gum
    December 2, 2015 at 5:32 AM

    So sad I can’t enter the contest, but alas, Charleston SC isn’t in Canada. At least last time I checked. But all of these look seriously delicious. Got my eye on that Grapefruit Rhubarb… the idea of those flavors combined makes my mouth water. Great share…….
    Jacqueline Gum recently published…A Break For Where’s The JusticeMy Profile

  • grace
    December 2, 2015 at 6:49 AM

    i feel like it’s cheating, but i’d just as soon have jam on a buttered biscuit than anything else!
    grace recently published…thanksgiving ninjaMy Profile

  • Jess
    December 2, 2015 at 7:35 AM

    I love to mix a teaspoon of jam into my oatmeal in the mornings. These flavors sound like they would be incredible! I follow you via Instagram and Twitter: @jessa_vi 🙂

  • Joyce
    December 2, 2015 at 8:45 AM

    Jam, cheese, charcuterie and cracker or bread. Some fav flavours are fig & walnut, mango harbanero, strawberry rhubarb – love sweet spicy combo!
    Joyce recently published…Home BBQ – Barbecue Chilled Noodles, what?My Profile

  • Agatha Smykot
    December 2, 2015 at 8:48 AM

    Love jam, and these Saltspring Island varieties sound incredible. I have two favourite ways to eat jam – first is the classic peanut butter and jam on toast and the other is festive, because it’s holiday thumbprint cookies. Mmm, shortbread!

  • Joyce
    December 2, 2015 at 8:50 AM

    Followed on Instagram – @vanfoodies!
    Joyce recently published…[Recipe] Apple Roses – A romantic finish to any dinnerMy Profile

  • ceecee
    December 2, 2015 at 8:55 AM

    I love jam on a cracker with cream cheese!

  • ceecee
    December 2, 2015 at 8:56 AM

    instagram follower – @withinthektichen
    ceecee recently published…Bacon Wrapped Turducken for Sunday FootballMy Profile

  • Julia (@Imagelicious)
    December 2, 2015 at 8:57 AM

    Oh man, favourite way to eat jam? I have a few! But if you are twisting my arm, then it would be with cheese!
    Julia (@Imagelicious) recently published…Potato, Bean and Savoy Cabbage Vegan SoupMy Profile

    December 2, 2015 at 9:11 AM

    Luckily I live in BC and I love these jams. They are so good! My favourite way to eat them has got to be spread on homemade bread straight from the oven!
    This is a fab giveaway ! Would love to win!

    My Instagram handle is @avirtualvegan recently published…Cranberry, Walnut & Apple SmoothieMy Profile

  • Bernice
    December 2, 2015 at 9:11 AM

    I love eating jam upside down. The calories don’t count then 😉
    Bernice recently published…Small Business Inspiration – Beirut BakeryMy Profile

  • Bernice
    December 2, 2015 at 9:13 AM

    also, @dishnthekitchen on IG
    Bernice recently published…Small Business Inspiration – Beirut BakeryMy Profile

  • Justine
    December 2, 2015 at 9:25 AM

    Yum, Kristy! This cocktail looks fabulous, and I absolutely love SaltSpring Kitchen Co. Jam! A friend of mine picked up the Raspberry Habanero Jam for me while she was in Tofino this summer. My little jar is almost gone! I love eating it on grainy bread with natural peanut butter, and then a sprinkle of sea salt on top. We’ve also used it in a chicken marinade, which was delish. Using it in a cocktail is such a great idea! 🙂
    Justine recently published…NOVEMBER SOUNDTRACKMy Profile

  • Holley
    December 2, 2015 at 9:35 AM

    Ummm… also with bourbon oddly enough. Jam in a whiskey or vodka is pretty delish too! On those odd occasions I’m not in a boozy mood (like when I’m out) jam and vanilla ice cream is a go to fave!
    Holley recently published…Great Grannny’s Persimmon Cookies: Paleo-izedMy Profile

  • Heather Gardiner
    December 2, 2015 at 9:40 AM

    I like to mix jam into plain Greek yogurt.
    Heather Gardiner recently published…Gifts Kids Can Make: Relaxing Bath Salts with Izzy Cooks!My Profile

  • Amanda
    December 2, 2015 at 10:11 AM

    I love using jams in baking. I make a killer chocolate raspberry pie bar with homemade raspberry jam.
    Amanda recently published…How do we create change?My Profile

  • Tam
    December 2, 2015 at 10:21 AM

    A good seedy cracker with chèvre and any of Mel’s jams!

  • Sofia | From the Land we Live on
    December 2, 2015 at 10:26 AM

    Damn this looks so boozy + delicious! I’m also guilty of the whole jam spooning thing, so I usually stick to the savoury jams, for my own good 🙂 When I do get my hands on the sweet stuff, I’ll have to say that toast + butter + jam is my fav!
    Sofia | From the Land we Live on recently published…Sweet Shiitake Peanut Noodles with Collard GreensMy Profile

  • Kacey @ The Cookie Writer
    December 2, 2015 at 11:29 AM

    Oh, shame time! I used to literally just eat jam on a plate… Sometimes I wanted something sweet but you know parents! Now I am safe to say I love it in many ways, especially in desserts! PS. I cook my cranberries in a liquid concoction using Amaretto!
    Kacey @ The Cookie Writer recently published…Homemade Eggnog using Leftover Egg YolksMy Profile

  • Becky
    December 2, 2015 at 3:55 PM

    People in this house eat jam with spoons, especially when I bring home the exotic stuff from the cute guy who sells it at our farmer’s market, particularly his kiwi rhubarb. I’ve yet to make a cocktail with jam, but I do make salad dressings with it quite a bit.
    Becky recently published…Adventures and ponderings.My Profile

  • Sara
    December 2, 2015 at 7:18 PM

    My favourite was is on a cracker – nice and simple 🙂

  • Sara
    December 2, 2015 at 7:22 PM

    My favourite way is on a cracker – nice and simple 🙂
    IG name – soulnutritionconsulting

  • janet @ the taste space
    December 3, 2015 at 7:48 AM

    Looks fabulous. I like a dollop of jam with my morning oatmeal but these flavours deserve their own spotlight.
    janet @ the taste space recently published…Roasted Beet Burgers + Eat Like You Give a Damn cookbook review + GIVEAWAYMy Profile

  • SueSueper
    December 3, 2015 at 2:16 PM

    I love to spread jam on enlgish muffins and devour.

  • SueSueper
    December 3, 2015 at 2:18 PM

    I love to eat my jam atop toasted English Muffins. And Devour WARM.

    I follow you on instagram, I am SueSueper on Instagram.

  • Dorothy at Shockingly Delicious
    December 3, 2015 at 5:22 PM

    I am so ready for THIS COCKTAIL!
    Dorothy at Shockingly Delicious recently published…4-Ingredient Slow Cooker Brisket with OnionsMy Profile

  • Johanna @TravelEater Read
    December 3, 2015 at 6:54 PM

    The best jams are enjoyed simply — on perfect crusty bread, perhaps with butter.
    Johanna @TravelEater Read recently published…Contest: win a free walking tour appMy Profile

  • Johanna @TravelEater Read
    December 3, 2015 at 6:59 PM

    And I guess I’m supposed to leave my instagram @TravelEaterJohanna here too. Thanks!
    Johanna @TravelEater Read recently published…Contest: win a free walking tour appMy Profile

  • Shauna
    December 4, 2015 at 6:05 AM

    Love jam paired with Brie. Yum!

  • manda shank
    December 4, 2015 at 8:40 AM

    I love jam on warm bread.

  • Isabelle @ Crumb
    December 4, 2015 at 2:22 PM

    Sooo… I’m probably not supposed to admit this on the internets for the whole wide world to see, but IMO the true sign of a good jam is when I eat it straight from the jar with a spoon. Or a butter knife. Or a fork, if that’s all I have. (I’m not all that choosy. Can you tell?)
    Most of the time, though, I’ll take the time to put it on some fresh crusty bread because I’m not a total barbarian. Only mostly. 🙂
    Also, this Winter Wonderjam sounds ridiculously amazing. Very much eat-straight-from-the-jar worthy, though I suppose mixed with bourbon ain’t half bad either.
    Isabelle @ Crumb recently published…Lavash Me with Praise: Baked Goat Cheese Dip with Balsamic Fig CompoteMy Profile

  • Meghan@CleanEatsFastFeets
    December 5, 2015 at 6:08 AM

    Jam is my jam. The fact you elevated it to a cocktail, even more so.

  • maria
    December 5, 2015 at 6:51 PM

    I love jam on toast.

  • Tina L.
    December 6, 2015 at 10:06 AM

    I like eating jam with cream cheese on crackers or toast.

  • Wanda
    December 6, 2015 at 8:11 PM

    I love ALL Thing Things, and ALL the jam, and ALL the bourbon!! Love Jam 🙂
    Wanda recently published…Celebrate the Season with Cococo Chocolatiers Holiday Delights – GiveawayMy Profile

  • Kimberley Mulla
    December 8, 2015 at 7:01 AM

    Oh, well I love to eat jam on scones but now maybe in a cocktail will be my new favourite! Followed! @kimberleyskitchen

  • Ashlee
    December 8, 2015 at 7:13 AM

    Jam on toast is a classic. But some good jam on crackers with goats cheese, yummy!!!!!

  • Kelsey
    December 8, 2015 at 7:34 AM

    I love jam on crackers with soft cheese, charcuterie perfection! Especially Salt Spring Kitchen Co Jam. I bought a whole bunch while o a trip in Tofino and gave them all away as gifts, I would love some for myself. YUM!

  • Jenni
    December 8, 2015 at 7:37 AM

    Seriously, I’ll eat jam right out of the jar! But if I must, I love jam on a hot, toasted English muffin. Maybe even with a little bit of peanut butter? Mmmm….

  • Nicoletta @ sugarlovespices
    December 8, 2015 at 9:25 AM

    I adore your cocktails! I am not talented in that department, so I just look in awe… How do I like my jam… on cheese, for the european in (a part of) me, and on an english muffin, for the Canadian other part 🙂
    Nicoletta @ sugarlovespices recently published…Fall Belgian Waffles with Persimmon and Mandarin Orange CompoteMy Profile

  • Richa
    December 11, 2015 at 1:11 AM

    Whiskey jam?! OMG this is definitely a hit recipe! My husband will go crazy about this one.

  • Jayme | holly & flora
    December 11, 2015 at 9:40 PM

    Lady LOVE! I am beyond smitten with this drink recipe!! I am using so many of my preserves from the summer in my winter cocktails. And those boozy sugared crans? I HAVE to make them. I just perfected my non-boozy sugared crans, and this is now in my future. Hugs to you! XO!
    Jayme | holly & flora recently published…the clover club cocktail | how to make sugared cranberries + your own grenadineMy Profile

  • Lisa @ Healthy Nibbles & Bits
    December 12, 2015 at 9:04 AM

    Beautiful cocktail, Kristy! It’s funny, the only time I really think about cranberries over the holiday is Thanksgiving. What a great idea to incorporate it to holiday cocktails!
    Lisa @ Healthy Nibbles & Bits recently published…Easy Coconut Curry Stir Fry Noodles with Glazed TofuMy Profile

  • Dini @ The Flavor Bender
    December 17, 2015 at 9:48 AM

    This cocktail is awesome! Whiskey cocktails are the bomb! I love that you used Jam in this… I’m definitely going to have to give it a go! plus, it’s another reason to have a cocktail 😀
    Dini @ The Flavor Bender recently published…Cardamom and Orange Melting Moments Cookies with Chocolate Truffle FillingMy Profile

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  • Shareba
    December 13, 2016 at 2:05 PM

    Carbs and cocktails for the win! I’ve discovered that I LOVE bourbon based drinks this year, so I will have to try this soon.