Cranberry Marmalade

Total Time
15 mins
45 mins

What a lovely way to use those cranberries when they you are tired of making the traditional sauce!

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

5 5

This is the easiest and most delicious marmalade! And it is so beautiful! I had a little more fruit than the five cups called for and could not bear to waste it, so I proceeded with the recipe, using 1/2 a pouch of fruit pectin. It is just perfect - just sweet enough with that tangy bite from the citrus peel at the end. I love this recipe! I got 9 1/2 pints and a little custard cup left over that got "tasted" right up, almost before it cooled.

5 5

So good!

5 5

Great recipe. I used a 12oz bag of frozen cranberries and 1/2 of a pouch of pectin. (I don't see bottles of pectin anymore here) This set up nicely and is so pretty, also tastes very yummy! Thanks for posting.