ORANGE-CRANBERRY MARMALADE
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
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 MARMALADE
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
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 ORANGE MARMALADE
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
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
CRANBERRY ORANGE JAM
Provided by Food Network
Time 25m
Yield approx. 1 quart
Number Of Ingredients 4
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 MUFFINS
This is my daughter's favorite muffin recipe. I am about to whip up some for her now. I kind of like them myself and the fact that I can use the orange marmalade instead of orange zest.
Provided by Jewel Hall
Categories Muffins
Time 40m
Number Of Ingredients 15
Steps:
- 1. Grease 12 muffin cups or line with paper muffin liners.
- 2. In a large mixing bowl, mix together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center.
- 3. In a separate bowl, whisk together buttermilk, marmalade, melted (cooled) butter, and egg. Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped cranberries (I chop mine in the food processor)and walnuts.
- 4. Use an ice cream scoop and spoon batter into muffin cups, filling 2/3 full. Bake in a pre heated oven at 400 degrees F. until tops are firm and lightly browned, about 20 minutes.
- 5. Cool muffins in pan on a rack for 5 minutes; turn out of pan to completely cool.
CRANBERRY-ORANGE MARMALADE
Categories Condiment/Spread Liqueur Berry Citrus Breakfast Brunch Quick & Easy Cranberry Orange Triple Sec Winter Edible Gift Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes four 8-ounce jars
Number Of Ingredients 8
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.)
CRANBERRY AND ORANGE MARMALADE SAUCE
Add a citrus twist to simple 30-minute cranberry sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Wash cranberries; remove blemished berries.
- In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop.
- Stir in marmalade. Serve sauce warm or chilled.
Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (2 tablespoons), Sodium 0 mg, Sugar 12 g, TransFat 0 g
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CRANBERRY ORANGE JAM (MARMALADE) FOR THE HOLIDAYS
From theworktop.com
4.4/5 (17)Total Time 55 minsCategory Breakfast, Brunch, SpreadsCalories 471 per serving
- 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".
CRANBERRY ORANGE MARMALADE RECIPE | MYRECIPES
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4.5/5 (12)Calories 80 per servingServings 4
- 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.
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