Cranberry Orange Marmalade Recipes

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CRANBERRY ORANGE JAM (MARMALADE)



Cranberry Orange Jam (Marmalade) image

Say happy holidays with this festive Cranberry Orange Jam! Make a batch of holiday homemade jam to give as Christmas gifts, or save this small-batch jam for yourself so you can enjoy cranberries year round. You can also skip the canning instructions and serve this as a cranberry orange sauce instead.

Provided by The Worktop

Categories     Breakfast     Brunch     Spreads

Time 55m

Number Of Ingredients 6

2 large (1.1 lbs total) navel oranges ((see notes))
2 cups water
4 cups fresh cranberries
2 small limes ((you'll need the zest and juice))
1 cup apple juice
2 2/3 - 3 cups granulated sugar

Steps:

  • Wash the oranges and using a fruit peeler, peel off the outer most layer of the oranges. Try to peel just the outer orange layer, leaving the white pith behind. Slice the peel into thin strips, no longer than 1-inch long. It's okay if you have smaller strips. Place the strips in a maslin pan.
  • Peel the white pith from the oranges and discard. Cut the oranges in half. Remove any seeds. Squeeze the juice from the orange halves into the maslin pan. Tie the squeezed orange halves into a muslin cloth and place in the maslin pan.
  • Add the water into the maslin pan. Bring to a boil then turn the heat down to a simmer. Simmer for 30 minutes, occasionally prodding the muslin bag and stirring the orange peel strips, until the orange peel strips have softened. You'll keep the muslin bag cooking in the jam pot until the end.
  • Wash the cranberries and add them into the pan. Add in the apple juice. Bring the pan to a boil again, and cook for about 10 minutes, until all the cranberries have popped and have broken apart. If any cranberries remain whole, use a spatula and lightly press the cranberry against the side of the pot until it "pops".
  • Add in the zest and juice from the 2 limes and the sugar. Bring to a roiling boil, scraping the bottom of the pan frequently to avoid the jam from sticking and burning, until the setting point is reached. The setting point is 220°F / 104.5°C. See notes if you do not have a thermometer.
  • As soon as the setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Remove the muslin bag. Gently stir the jam and transfer the jam into warm, sterilized jars (see notes). Seal the jars immediately. Store the jam in the refrigerator for up to two weeks, or process the jars in a boiling water canner or pressure canner.

Nutrition Facts : Calories 471 kcal, Carbohydrate 121 g, Sodium 9 mg, Fiber 3 g, Sugar 114 g, ServingSize 1 serving

ORANGE-CRANBERRY MARMALADE



Orange-Cranberry Marmalade image

This delicious marmalade is quick and easy to make. You'll enjoy it on your morning toast or as a spread for cheese and crackers.

Provided by Goat Berry Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 medium navel orange, zested
2 tablespoons dried cranberries, or more to taste
½ cup white sugar
2 tablespoons water

Steps:

  • Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
  • Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
  • Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
  • Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 13.7 g

CRANBERRY ORANGE JAM



Cranberry Orange Jam image

Provided by Food Network

Time 25m

Yield approx. 1 quart

Number Of Ingredients 4

1 orange
31/2 cups fresh or frozen cranberries
2 cups sugar
2 cups water

Steps:

  • Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
  • *Follow the directions on your canning jars for sterilization.

CRANBERRY ORANGE MARMALADE



Cranberry Orange Marmalade image

This sweet-sour marmalade is nice on toast or biscuits, or with crackers and strong-flavored cheeses. From Cooking Light.

Provided by Chef PotPie

Categories     Breakfast

Time 2h15m

Yield 4 cups

Number Of Ingredients 4

3 1/2 lbs navel oranges (about 6 medium)
1 1/2 cups water
3 cups sugar, divided
1 (12 ounce) package fresh cranberries

Steps:

  • Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips.
  • Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
  • Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.

CRANBERRY MARMALADE



Cranberry Marmalade image

Make and share this Cranberry Marmalade recipe from Food.com.

Provided by Sharon123

Categories     Fruit

Time 1h

Yield 8 half pint jars

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 673.9, Fat 0.1, Sodium 24, Carbohydrate 174.3, Fiber 3.7, Sugar 167.8, Protein 0.6

CRANBERRY ORANGE MARMALADE



Cranberry Orange Marmalade image

I just found this one the web and thought it'd be interesting to try. Cranberry, orange, and clove compliment each other so well- this ought to be good.

Provided by BothFex

Categories     Fruit

Time 1h15m

Yield 4 8oz. jars

Number Of Ingredients 8

1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries
3 cups good-quality orange marmalade (about 2 1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or 1/3 cup orange juice
3 tablespoons orange zest
2 tablespoons brandy (optional)

Steps:

  • Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves.
  • Increase heat and bring to boil.
  • Add cranberries.
  • Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes.
  • Cool slightly.
  • Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan.
  • Boil until mixture registers 220F.
  • (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes.
  • Cool slightly.
  • Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid).
  • Mix gently.
  • Spoon into four 1-cup jelly jars.
  • Seal tightly.
  • Cool completely.
  • (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.

Nutrition Facts : Calories 799.4, Fat 0.1, Sodium 135.8, Carbohydrate 213.2, Fiber 3.3, Sugar 194.9, Protein 0.9

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