Cranberry Orange Jam Marmalade Recipes

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.

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.

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 220°F. (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.)

Steps:

• Combine all ingredients in a large stainless or enamel pot. Slowly bring to a boil. Reduce heat to a simmer, stirring occasionally, until thick, about 20-30 minutes.
• Mash with a potato masher to break up fruit, leaving some chunks, but not whole berries.
• Ladle into clean hot jars and seal. Process for 10 minutes at altitudes up to 1000 feet.

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.

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.