Orange Cranberry Marmalade

Whew, winter’s having a year.  Flooding on the west coast, crippling ice storms, ugly drab in the upper Midwest (which I’ll take over the other two).  I hear even Europe’s suffering.  Would some Orange Cranberry Marmalade help? 

Did you know marmalade can be made without the bitter white pith? This orange cranberry marmalade is more like sweet tart candied orange peel.

Orange Cranberry Marmalade

I stumbled across a fun “event” a couple weeks ago.  The blog, Food in Jars, is running a year-long canning challenge for readers who want to enhance their canning skills/repertoire.  You can one specified item a month and share with other participants.  Like canning with friends!  

For the month of January, everyone is making marmalade and I decided on Orange Cranberry Marmalade. I’ve never made marmalade before! 

Did you know marmalade can be made without the bitter white pith? This orange cranberry marmalade is more like sweet tart candied orange peel.

Cranberry in Orange Marmalade

I have been canning for years, ever since one of my CSAs hosted a workshop. I do everything from hamburger dills (to use up the deluge of CSA cucumbers) to gourmet items like cherries in red wine.  But in (relatively) barren winter, I am usually out of the game.  I never cared for the in-season marmalade, with its bitter white pith. 

Through the challenge, however, I learned you could strip off the pith to produce something less bitter and more jam-like.  I added some cranberries (leftover from the holidays) for a new twist and got marmalade that reminds me of a sweet sour candied orange peel—mmmm!  Guess I don’t hate marmalade after all. 

If you are not a canner, but still want to try, you can always pour your marmalade into canning jars or Pyrex, refrigerate and use within a couple weeks.  It would go that fast in our house! 

My directions below do assume that you are familiar with canning techniques.  If you are a newbie and want to give it a try, there are many good reference sources such as the Ball guide or Food in Jars that can help you get started. 

Did you know marmalade can be made without the bitter white pith? This orange cranberry marmalade is more like sweet tart candied orange peel.

Orange Cranberry Marmalade – without the bitter!

Orange Cranberry Marmalade
Yields 24
Did you know marmalade can be made without the bitter white pith? This orange cranberry marmalade is more like sweet tart candied orange peel.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
73 calories
19 g
0 g
0 g
0 g
0 g
65 g
1 g
18 g
0 g
0 g
Nutrition Facts
Serving Size
65g
Yields
24
Amount Per Serving
Calories 73
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
2%
Sugars 18g
Protein 0g
Vitamin A
1%
Vitamin C
15%
Calcium
1%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 medium oranges, unpeeled (approximately 16 ounces)
  2. 3 cup water
  3. 2 cups sugar
  4. ½ cup cranberry slices (cut into wagon wheels)
Instructions
  1. Using a vegetable peeler (or zester), cut off just the orange portion of the peel in slices (If using a peeler, working in a back and forth slicing motion may make this easier.) Reserve the strips of orange peel. With a sharp knife, slice the remainder of the white pith off the orange (as if beginning to supreme the orange). Discard the white pith.
  2. Place the peeled oranges and the reserved colored peel into a saucepan topped with the 3 cups of water. Bring to a boil and cook until everything is very tender, 30-40 minutes.
  3. Reserve 2 cups of cooking water. Slice the orange peel sections into thin juliennes. Break/cut up the cooked orange into a coarse mash. Place peel, mash, sugar and 2 cups of reserved water back into the saucepan.
  4. Bring to a boil and cook on medium until about 218 F. Add the cranberries and continue cooking until mixture reaches 220-222 F. As a secondary test (recommended), place a bit of the mixture on a cold plate and put it in freezer to test that it will gel.
  5. To can, pour into 3 clean, hot, half-pint jars (I like to heat jars in the hot canning water, then set in a rectangular cake pan in a 200 F oven to stay hot). Process in a boiling water bath, according to standard canning techniques, for 10 minutes.
Notes
  1. In a second batch, I tried to streamline these instructions by breaking up the oranges and peel right away, and adding sugar immediately. This version did not thicken properly (though it will go nicely into yogurt) and my reading indicates that adding sugar too soon can weaken the gel.
beta
calories
73
fat
0g
protein
0g
carbs
19g
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13 thoughts on “Orange Cranberry Marmalade

  1. Juliana

    What a interesting combination Inger…cranberries and oranges…it sure looks delicious…I would love to dig a spoon into the jar just to have a taste of it.
    Have a wonderful week ahead 🙂

    1. Inger

      The projects are pretty varied and include different types of preservation including dehydration and salt-curing. Next month I am going to try gravalox. It would be fun if you could can along!

  2. David

    Your marmalade looks beautiful, and I can personally vouch for the cherries in red wine; they are delicious! The JIJ seems like fun – I love canning, so it will be fun following you and Cheri as this continues!

    1. Inger

      I expect Cheri was beautifully set up to undertake this challenge with the local citrus that you often feature seasonally. Glad you enjoyed the Cherries in Red Wine; it is one of my favorites!

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