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 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
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 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 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 MARMALADE
Make and share this Cranberry Marmalade recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 1h
Yield 8 half pint jars
Number Of Ingredients 7
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.
Nutrition Facts : Calories 673.9, Fat 0.1, Sodium 24, Carbohydrate 174.3, Fiber 3.7, Sugar 167.8, Protein 0.6
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CRANBERRY ORANGE MARMALADE RECIPE | MYRECIPES
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- 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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