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!


  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.