CRANBERRY CITRUS MARMALADE
From Chamber of Commerce Cranberry cookbook, from Westport/Grayland area of Washington coast. Use fresh cranberries, in season. I buy many bags in season and freeze them for up to a year. If using frozen, no need to thaw them first.
Provided by Outta Here
Categories Fruit
Time 1h10m
Yield 4 pints
Number Of Ingredients 6
Steps:
- Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.
- In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.
- Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.
- Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.
- Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.
- Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.
Nutrition Facts : Calories 1367.2, Fat 0.2, Sodium 34.2, Carbohydrate 354.1, Fiber 5.3, Sugar 330.4, Protein 1
CRANBERRY SAUCE WITH MARMALADE AND CINNAMON
Categories Sauce Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Jam or Jelly Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)
CRANBERRY MARMALADE
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 1/2 cups
Number Of Ingredients 3
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.
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 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
STRAWBERRY-CITRUS MARMALADE
I love strawberries but had never picked them until my neighbors took me to the local strawberry farm years ago. The next day, I used the motherlode of bright red strawberries to make this wonderful marmalade.-Margaret Hill, Louisville, Kentucky
Provided by Taste of Home
Time 1h30m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- Cut unpeeled oranges and lemons into eight wedges; remove and discard seeds. Transfer oranges and lemons to a food processor; add 1 cup sugar. Pulse until finely chopped. Transfer to a large glass bowl; refrigerate, covered, overnight., Stir water into fruit mixture; transfer to a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until liquid is absorbed. Stir in strawberries and remaining sugar. Bring to a full rolling boil over high heat, stirring constantly. Continue to boil 10-12 minutes or until slightly thickened, stirring constantly., Remove from heat; skim off foam if necessary. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
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.)
CITRUS BLUEBERRY MARMALADE
I have four children under the age of six, so berry picking has been the perfect family activity for us. I just started preserving fruit this season with all of the berries we picked-this is a spin-off of a super-easy recipe using ingredients we had on hand, with no added pectin, and it turned out fantastic. It's a favorite for both kids and adults!-Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Time 1h10m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender., Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
CRANBERRY & MARMALADE SAUCE
A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Condiment
Time 15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 69 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber
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