Total Time
Prep 15 mins
Cook 45 mins

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

Ingredients Nutrition


  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

As a pastry chef I am always dubious of recipes. I tried this recipe, and once I figured out the amount of pectin, I was blown away with the result. This is just fantastic and I highly recommend it. I made a double batch today to give away for Christmas. Regarding the pectin: in Canada we don't have bottles of pectin, but have pouches of liquid pectin. The recipe requires 3 ounces of liquid pectin (or 1 pouch of Certo liquid pectin). Thanks for a fantastic recipe!!!

Jonathan H. December 20, 2015

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.

lizsater November 14, 2013