Cranberry Orange Marmalade Recipe

There is something truly magical about the tangy brightness of cranberries combined with the zesty sweetness of oranges, and this Cranberry Orange Marmalade Recipe perfectly captures that vibrant harmony. It’s a luscious spread that balances tart and sweet with warm spices, creating a marmalade that feels just as wonderful on a cozy winter morning toast as it does when paired with savory dishes. Whether you’re new to preserving or a seasoned jam lover, this recipe is simple, rewarding, and bursting with fresh, fruity flavor that’s sure to become a cherished staple in your kitchen.

Ingredients You’ll Need

Gathering your ingredients is delightfully straightforward, and each one plays a key role in building the marmalade’s unique character. The fresh cranberries bring a natural tartness and a beautiful jewel-like color, while the oranges provide a sweet, citrusy base with a touch of bitterness from the peel. The sugar balances these flavors and helps achieve the perfect consistency, and the warm spices add a cozy depth that makes this spread unforgettable.

• 1 medium orange: Choose a navel or Cara Cara orange with thin skin for an easy-to-grate peel and juicy flesh.
• 1/2 cup freshly squeezed orange juice: Fresh juice intensifies the citrus notes and brightens the marmalade’s flavor.
• 3 cups fresh cranberries: Pick firm, plump berries to ensure a vibrant, tart taste and lively texture.
• 1 1/2 cups granulated sugar or organic raw cane sugar: Sugar not only sweetens but also helps the marmalade set perfectly.
• 3/4 teaspoon ground cloves: Cloves lend a subtle warmth that complements the citrus and cranberry beautifully.
• 3/4 teaspoon ground cinnamon: Cinnamon adds a comforting, aromatic layer that rounds out the flavor profile.

How to Make Cranberry Orange Marmalade Recipe

Step 1: Prepare the Orange Peel and Juice

Start by thoroughly washing your orange, then finely grate the peel, making sure to avoid the bitter white pith beneath. Next, cut the orange in half and squeeze out the juice to gather about half a cup. This preparation releases the bright citrus oils and juice that form the foundation of your marmalade’s fresh flavor.

Step 2: Combine Ingredients in a Pot

In a medium-sized heavy-bottomed pot, add the grated orange peel, orange juice, fresh cranberries, sugar, ground cloves, and ground cinnamon. Stir everything together to evenly distribute the sugar and spices among the fruit. This mix sets the stage for the magic that will happen as it simmers.

Step 3: Cook the Marmalade

Turn the heat to medium and bring your mixture to a gentle boil. Keep stirring occasionally—cranberries tend to burst and release their juices, which help thicken the marmalade. Let it cook for about 15 to 20 minutes until the mixture becomes jammy and the cranberries have mostly softened and integrated into the sauce.

Step 4: Test for Doneness

To make sure your cranberry orange marmalade is ready, spoon a small bit onto a chilled plate. Let it sit for a minute, then run your finger through it; if it wrinkles rather than running back together, it’s perfectly set. If not quite there yet, keep cooking and check every few minutes.

Step 5: Jar and Cool

Pour the hot marmalade into sterilized jars, leaving a bit of headspace. Seal tightly and allow them to cool to room temperature before refrigerating. This final step preserves the marmalade’s fresh vibrance and sweetness, making it last and taste even better over time.

How to Serve Cranberry Orange Marmalade Recipe

Garnishes

A sprinkle of finely chopped toasted nuts, like almonds or pecans, adds a delightful crunch and nutty contrast to the smooth, tangy marmalade. Fresh orange zest or a few whole cranberries on top can also brighten the presentation beautifully.

Side Dishes

This marmalade shines alongside warm buttered toast, creamy goat cheese on crackers, or as a glaze on roasted meats like turkey or pork. The tartness pairs especially well with rich or savory flavors, elevating any meal.

Creative Ways to Present

Try swirling the marmalade into plain yogurt or oatmeal for a burst of fruity flavor with subtle spice. It’s also fantastic as a topping for desserts such as cheesecake or ice cream, offering a homemade touch of elegance and seasonal charm.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your marmalade in airtight jars in the refrigerator, where it will keep fresh for up to three weeks. The flavors actually deepen over a few days, so don’t be surprised if it tastes even better the day after making it.

Freezing

If you want to enjoy your Cranberry Orange Marmalade Recipe later, consider freezing it in freezer-safe containers. Just leave about half an inch of headspace to allow for expansion. When frozen, it will last for up to six months without losing its delicious character.

Reheating

Thaw frozen marmalade overnight in the fridge and gently warm it on the stove or microwave in short bursts before serving to bring back that freshly cooked feel. Stir well to restore its smooth consistency.

FAQs

Can I use frozen cranberries for this recipe?

Absolutely! Frozen cranberries work quite well and can be used directly without thawing. Just be mindful that they contain extra water, so your cooking time might be slightly longer to reach the right consistency.

Is it necessary to use ground cloves and cinnamon?

While these spices add wonderful depth to the marmalade, you can adjust or omit them to suit your taste. For a simpler version, just the cranberries and orange can still make a delicious and bright marmalade.

How long does homemade cranberry orange marmalade last?

When properly refrigerated in sealed jars, the marmalade will stay fresh and flavorful for about three weeks. Always check for any unexpected changes in smell or appearance before using.

Can I reduce the sugar in this recipe?

You can reduce the sugar slightly to suit your preference, but keep in mind that sugar not only sweetens but also helps the marmalade set and preserves it. Too little sugar might affect the texture and storage longevity.

What is the difference between marmalade and jam?

Marmalade typically includes citrus peel, which adds a slightly bitter note and a chunkier texture, while jam is generally made from crushed fruit without peel. This Cranberry Orange Marmalade Recipe showcases that lovely citrus peel characteristic, making it uniquely textured and flavorful.

Final Thoughts

This Cranberry Orange Marmalade Recipe is a wonderful way to capture the bright, fresh flavors of winter fruits in a vibrant, spreadable delight. It’s easy to make, versatile, and full of warmth from the spices that feel like a hug in a jar. I truly hope you give this recipe a try and discover how it brightens your breakfasts and enliven your meals all season long.

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