What in the heck is Cranberry Marmalade? I should call it Cranberry, Orange, Cherry Marmalade but that name is way too long. Aside from that, my husband declared this to be one of the best recipes I’ve ever made.
It’s truly amazing if I don’t say so myself. It will go very nicely during the holidays, at breakfast with some scones or biscuits, or of course on our Thanksgiving table.
Ingredients: Makes approximately 3 cups
- 12 oz. fresh cranberries
- ½ cup dried sweet red cherries
- ½ cup dried plump cranberries
- 1 cup sugar
- 1 cup fresh orange juice
- ½ teaspoon salt
- 1 tablespoon orange zest
- ½ teaspoon orange extract
- 5 tablespoons orange marmalade, homemade or commercial
Clean and sterilize 3 8-ounce jars and set aside. Place a small plate and spoon in the freezer.
In a large saucepan, combine the cranberries, dried cherries, dried cranberries, sugar, salt, orange juice, zest and orange extract. Bring the mixture to a boil. Reduce to a low simmer, occasionally stirring until the cranberries have just started to pop. Continue to cook uncovered for 5 to 6 minutes until it starts to thicken.
When the mixture begins to coat the spoon, start checking for doneness. Using the frozen plate and spoon, place a small amount of the jam on the chilled plate. Place the dish back in the refrigerator for 1 minute. Tilt the plate to check for jelling, if it stays put or hardly moves you’re good. One final test I do is to run my finger through the mixture, if it forms a firm line and crinkles a bit on the sides, it’s done. If neither happens, clean the plate and spoon and place them back in the freezer and repeat this process every minute or so until you’ve reached a proper level of jelling/thickness.
When you achieved the correct jelling point, add the orange marmalade and stir until combined and simmer on low for 1 more minute. Ladle the marmalade into the jars; cover and allow the Cranberry Orange Marmalade to cool.
Using a canning funnel, ladle the hot Cranberry Marmalade into the clean sterilized jars leaving ¼″ headspace. Wipe the rims clean, attach the lids, label, date, and store the marmalade in the refrigerator for up to 3 weeks or freeze in freezer jars for up to a year. When frozen, thaw in the refrigerator for 24 hours before use.
Serve in a decorative dish with scones, biscuits, and rolls or as a complement to turkey or pork. Keep any leftovers refrigerated up to 3 weeks.
Notes: If you’re not able to do fresh orange juice you may substitute a combination of ½ cup water ½ orange juice concentrate. That said, the fresh orange juice does make it special. Not all dried cranberries are created equal; look for the shiny, plump variety. If you have the time and the inclination, can it with the hot water bath method to make it shelf stable. Canning the Cranberry Marmalade will make it last for up to a year on the shelf until opened.
This Cranberry Marmalade is the best thing ever. I would highly encourage you to give it a try.
Time to eat…
P.S. Take a moment to check out my new recipe booklet’s for sale on this site and purchase some of the tools I used for this “Cranberry Marmalade” below. 🙂