Prep 15 mins
Cook 45 mins
What a lovely way to use those cranberries when they you are tired of making the traditional sauce!
- 2 oranges
- 1 lemon
- 1 1⁄2 cups water
- 1⁄8 teaspoon baking soda
- 1 lb ripe cranberries
- 6 1⁄2 cups sugar
- 1⁄2 bottle liquid pectin
- 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.
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!!!
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.