Cranberry Orange Marmalade

This Cranberry Orange Marmalade is bright and sweet with less bitterness due to a special recipe secret. Can be canned or refrigerated.

Author: Inger

5 from 1 vote

Prep Time 30

Cook Time 1

Total Time 1 30

Course Condiments

Cuisine International

Servings

Calories 73 kcal

Ingredients

3 medium oranges unpeeled (approximately 16 ounces)
3 cup water
2 cups sugar you can use half allulose sweetener
½ cup cranberry slices Cut into wagon wheels, Frozen will work but may not cut as well so can be chopped or cut in halves or thirds.

Instructions

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.
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.
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.
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.
To can, pour into 3 clean, hot, half-pint jars. Process in a boiling water bath, according to standard canning techniques, for 10 minutes, adjusting for altitude. Or if not canning store in refrigerator.

Notes

This recipe assumes that you already know how to can or will be refrigerating your marmalade instead.

In one test, 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.

Nutrition

Calories: 73kcal

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

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