Cranberry Orange Marmalade Recipe
This vibrant Cranberry Orange Marmalade combines the tartness of fresh cranberries with the bright, citrusy flavor of oranges and warming spices. Perfect for spreading on toast, dolloping on yogurt, or using as a festive glaze, this homemade marmalade is a delicious and easy preserve to make during the holiday season or anytime you want a burst of fruity flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruits
- 1 medium orange, such as navel or Cara Cara
- 1/2 cup freshly squeezed orange juice, from about 2 medium oranges
- 3 cups fresh cranberries (about one 12-ounce bag)
Sweetener and Spices
- 1 1/2 cups granulated sugar, or organic raw cane sugar
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground cinnamon
Instructions
- Prepare the Oranges: Peel the medium orange, removing the white pith as much as possible to avoid bitterness. Thinly slice the peel into small strips. Remove any seeds to prevent bitterness.
- Combine Ingredients: In a large saucepan, add the sliced orange peel, freshly squeezed orange juice, fresh cranberries, sugar, ground cloves, and ground cinnamon. Stir well to combine all ingredients thoroughly.
- Cook the Marmalade: Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Reduce the heat to medium-low and let it simmer gently. Continue cooking and stirring occasionally until the cranberries burst and the mixture thickens, about 20-25 minutes. You can test the consistency by placing a small spoonful on a chilled plate; if it gels, it’s ready.
- Cool and Store: Remove the saucepan from heat and let the marmalade cool slightly. Transfer the marmalade to sterilized jars, seal tightly, and refrigerate. The marmalade will continue to thicken as it cools.
Notes
- Use organic sugar if possible for a more natural sweetness.
- Adjust the quantity of sugar based on your preference for sweetness or tartness.
- Store marmalade in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.
- This marmalade makes a wonderful homemade gift during the holidays.
- Ensure jars and lids are sterilized properly to prevent spoilage.
