Orange-Cranberry Marmalade Recipe

Cooking Directions

• STEP 1.Start by washing and drying the oranges and cranberries. Remove the zest from the oranges using a zester or a grater.
• STEP 2.Cut the oranges in half and squeeze out the juice. Remove any seeds and set aside.
• STEP 3.In a large pot, combine the orange zest, orange juice, cranberries, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally.
• STEP 4.Reduce the heat to low and simmer for about 45 minutes, or until the mixture thickens and reaches a jam-like consistency. Stir occasionally to prevent sticking.
• STEP 5.Once the marmalade has thickened, remove it from the heat and let it cool for a few minutes.
• STEP 6.Transfer the marmalade to sterilized jars and seal tightly. Allow the marmalade to cool completely before storing it in the refrigerator.
• STEP 7.The marmalade can be stored in the refrigerator for up to 2 weeks. Serve it on toast, scones, or use it as a topping for yogurt or ice cream.

Cooking Tips

• Make sure to remove any seeds from the oranges before adding the juice to the pot.
• To sterilize the jars, wash them in hot, soapy water, rinse well, and then place them in a preheated oven at 250°F (120°C) for 10 minutes.
• For a smoother texture, you can use an immersion blender to blend the marmalade before transferring it to the jars.

Storage and Serving

• Store the marmalade in sterilized jars in the refrigerator for up to 2 weeks.
• Serve the marmalade on toast, scones, or use it as a topping for yogurt or ice cream.
• You can also use the marmalade as a filling for pastries or as a glaze for roasted meats.