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This tangy marmalade is made with cranberries and oranges and perfect for holiday gift giving.
Make Ahead Food Gift Ideas
This Cranberry Orange Marmalade is a perfect holiday gift for neighbors, teachers and friends. You can tie a jar up with a pretty ribbon, or add it to a gift basket with a loaf of your favorite homemade bread. Homemade jams and jellies are one of my favorite edible food gifts. For one thing, they can be prepared well ahead of time, leaving you free to meet all of the other demands of the holiday season. Plus, with the overabundance of sweets at the holidays, people really appreciate something they can use after all of that seasonal indulgence has come to an end.
What is Orange Marmalade?
Marmalade is like jam or jelly. It is typically made with some type of citrus, like orange. The fruit rind is used and it gives the marmalade an aromatic bitterness.
How to Make Cranberry Orange Marmalade
- Use a vegetable peeler, remove the rind from two of the oranges, making sure not to get any of the white part of the rind. Slice the rind into thin, julienne-style strips.
- Peel all of the oranges and cut them into sections, discarding the membrane between each section.
- In a large saucepan, combine the orange rind, orange sections, 1 cup water and 1 cup sugar. Bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Add the remaining 2 cups of sugar and the cranberries to the pan. Simmer for 70-90 minutes, stirring occasionally, until thickened to desired consistency.
- Stir in vanilla.
- Ladle marmalade into hot, sterilized jars and top with sterilized lids and bands. Process in a boiling water bath for 10 minutes. You can also just put it into jars and then freeze the jars.
How to Use Orange Marmalade
This marmalade is a wonderful contrast of sweet and tart, and is delicious served on toast or English muffins. We even enjoy it on grilled chicken and pork chops. And I’ve eaten my fair share right from the jar with a spoon!
How Long Will Marmalade Last?
Jam that is processed in a water bath and canned is best used within a year.
If you don’t can the marmalade, it will last for 3 weeks in the refrigerator.
Some yummy recipes to serve Marmalade on include:
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Cranberry Orange Marmalade
Ingredients
- 2.5 pounds navel oranges
- 1 cup water
- 3 cups sugar divided
- 1 12 oz. package fresh cranberries
- 2 teaspoons vanilla
Instructions
- Using a vegetable peeler, remove the rind from two of the oranges, making sure not to get any of the white part of the rind. Slice the rind into thin, julienne-style strips.
- Peel all of the oranges and cut them into sections, discarding the membrane between each section.
- In a large saucepan, combine the orange rind, orange sections, 1 cup water and 1 cup sugar. Bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Add the remaining 2 cups of sugar and the cranberries to the pan. Simmer for 70-90 minutes, stirring occasionally, until thickened to desired consistency.
- Stir in vanilla.
- Ladle marmalade into hot, sterilized jars and top with sterilized lids and bands. Process in a boiling water bath for 10 minutes.
- *Alternately, you can skip the processing step and the unprocessed marmalade can be store in the refrigerator for up to 3 weeks.
Nutrition Facts:
Barb D says
I doubled the recipe and got 7 – 8 oz jelly jars. Delicious
MaryAnn says
Delicious! Instead of vanilla, I added orange liqueur. So yummy!
Eleanor harkness says
Could this be made using frozen cranberries?