• In mixing bowl whip the butter and sugar until light and fluffy.
• Add vanilla, eggs and orange peel. Mix well.
• Mix in dry ingredients. Form dough into 2 balls. Flatten to about 2 inches and wrap in cling wrap. Refrigerate 1-2 hours.
• Roll out dough on a lightly floured surface to about 10x14 inches. **Don't roll out too thin.
• Spread about half of the cranberry jam leaving about ½ inch around the edges. **you may have some jam leftover.
• Using a metal spatula or bench scraper, carefully lift one long edge to start rolling. Finish rolling while gently lifting over the jam so that you don't squeeze it all out!

  *Optional: sprinkle jam with pecans.
• Wrap in cling wrap and refrigerate for 2 hours.
• Preheat oven to 350°.
• Cut rolls into ⅓-½ inch thick. Place slices on baking sheet covered with parchment paper.
• Bake for 14-16 minutes until edges are lightly browned.

Cranberry Orange Jam

• Place all ingredients in a saucepan. Stir and bring to a boil.
• Reduce heat and simmer about 8 minutes, stirring occasionally until cranberries pop.
• Cool. Store in refrigerator.