Orange Cranberry Marmalade Recipes

ORANGE-CRANBERRY MARMALADE

Steps:

• Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
• Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
• Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
• Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

CRANBERRY ORANGE MARMALADE

Steps:

• Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips.
• Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
• Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.

CRANBERRY ORANGE MARMALADE

Steps:

• Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves.
• Increase heat and bring to boil.
• Add cranberries.
• Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes.
• Cool slightly.
• Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan.
• Boil until mixture registers 220F.
• (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes.
• Cool slightly.
• Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid).
• Mix gently.
• Spoon into four 1-cup jelly jars.
• Seal tightly.
• Cool completely.
• (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.

CRANBERRY ORANGE JAM

Steps:

• Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
• *Follow the directions on your canning jars for sterilization.

CRANBERRY MARMALADE

Steps:

• Cut oranges and lemon into quarters, and remove seeds.
• Grind the fruit, chop fine, or cut crosswise into wafer-thin slices.
• Add water and soda.
• Bring to boil and simmer, covered, for 20 minutes, stirring occasionally.
• Add cranberries and simmer, covered, for 10 minutes.
• Measure 5 cups fruit into very large saucepan.
• Add sugar and mix well.
• Put over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and at once stir in pectin.
• Skim off foam with metal spoon.
• Then stir and skim for 7 minutes to cool slightly and to prevent floating fruit.
• Ladle into hot sterlized jars, and seal.
• Makes about eight 1/2- pint jars.

CRANBERRY AND ORANGE MARMALADE SAUCE

Steps:

• Wash cranberries; remove blemished berries.
• In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop.
• Stir in marmalade. Serve sauce warm or chilled.