Cranberry Marmalade

READY IN: 1hr
Recipe by Sharon123

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

Top Review by Jonathan H.

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!!!

Ingredients Nutrition

Directions

  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.

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