Marmalade Cranberry Flapjack Recipes

Steps:

• Cut oranges and lemon into quarters, and remove seeds.
• Grind the fruit, chop fine, or cut crosswise into wafer-thin slices.
• Add water and soda.
• Bring to boil and simmer, covered, for 20 minutes, stirring occasionally.
• Add cranberries and simmer, covered, for 10 minutes.
• Measure 5 cups fruit into very large saucepan.
• Add sugar and mix well.
• Put over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and at once stir in pectin.
• Skim off foam with metal spoon.
• Then stir and skim for 7 minutes to cool slightly and to prevent floating fruit.
• Ladle into hot sterlized jars, and seal.
• Makes about eight 1/2- pint jars.

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:

• Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving.

Steps:

• Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 22cm square cake tin with baking parchment. Melt the butter, caramel and sugar in a large saucepan, then tip in the oats and flour. Stir well, making sure every oat is covered in the buttery mixture, then tip into your cake tin and press down firmly with the back of a spoon to level the surface. Bake for 40 mins.
• Tip the remaining caramel and butter into a small saucepan, and bubble for 5 mins, stirring continuously, until the mixture turns dark golden brown and thickens a little. When the flapjacks have finished cooking, remove them from the oven and pour over the hot caramel. Leave to cool for 5 mins, then scatter with the seeds, cranberries and chocolate chips. Leave to cool completely in the tin before cutting into squares.

Steps:

• Preheat oven to 400°F.
• Grease 12 muffin cups.
• In a large mixing bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
• Make a well in the center.
• 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 nuts and cranberries.
• Spoon batter into muffin tins, filling cups about 2/3 full.
• Bake until tops are firm and lightly browned, about 20 minutes.
• Cool muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely.