Cranberry Orange Marmalade

Name: Cranberry Orange Marmalade
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 24 serving
Ingredients: 3 medium oranges; 3 cup water; 2 cups sugar; ½ cup cranberry slices

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
24
Calories
73 kcal
Course
Condiments
Cuisine
International

Cranberry Orange Marmalade

Holly Espinosa

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This Cranberry Orange Marmalade is bright and sweet with less bitterness due to a special recipe secret. Can be canned or refrigerated.

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Ingredients

Servings

3 medium oranges unpeeled (approximately 16 ounces)
3 cup water
2 cups sugar you can use half allulose sweetener
½ cup cranberry slices Cut into wagon wheels, Frozen will work but may not cut as well so can be chopped or cut in halves or thirds.

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Instructions

Using a vegetable peeler (or zester), cut off just the orange portion of the peel in slices (If using a peeler, working in a back and forth slicing motion may make this easier.) Reserve the strips of orange peel. With a sharp knife, slice the remainder of the white pith off the orange (as if beginning to supreme the orange). Discard the white pith.
Place the peeled oranges and the reserved colored peel into a saucepan topped with the 3 cups of water. Bring to a boil and cook until everything is very tender, 30-40 minutes.
Reserve 2 cups of cooking water. Slice the orange peel sections into thin juliennes. Break/cut up the cooked orange into a coarse mash. Place peel, mash, sugar and 2 cups of reserved water back into the saucepan.
Bring to a boil and cook on medium until about 218 F. Add the cranberries and continue cooking until mixture reaches 220-222 F. As a secondary test (recommended), place a bit of the mixture on a cold plate and put it in freezer to test that it will gel.
To can, pour into 3 clean, hot, half-pint jars. Process in a boiling water bath, according to standard canning techniques, for 10 minutes, adjusting for altitude. Or if not canning store in refrigerator.

Notes

This recipe assumes that you already know how to can or will be refrigerating your marmalade instead.
In one test, I tried to streamline these instructions by breaking up the oranges and peel right away, and adding sugar immediately. This version did not thicken properly (though it will go nicely into yogurt) and my reading indicates that adding sugar too soon can weaken the gel.