Cranberry Marmalade

Cranberry Marmalade created by lizsater

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

Ready In:
1hr
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sharon123
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@Sharon123
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"What a lovely way to use those cranberries when they you are tired of making the traditional sauce!"
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  1. dyannross
    Has anyone made this without the pectin? I'm thinking it should gel without it due to the cranberries and citrus both having pectin.
    Replies 1
  2. 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!!!
    Reply
  3. lizsater
    Cranberry Marmalade Created by lizsater
    Reply
  4. lizsater
    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.
    Reply
  5. rosslare
    So good!
    Reply
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