Cranberry Citrus Marmalade Recipes

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CRANBERRY CITRUS MARMALADE



Cranberry Citrus Marmalade image

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

1 grapefruit
1 orange
2 1/2 cups water
3 cups fresh cranberries (or frozen)
1 3/4 ounces powdered fruit pectin
6 1/2 cups sugar

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



Cranberry Sauce with Marmalade and Cinnamon image

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

1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries
1/3 cup finely chopped fresh Italian parsley
Freshly ground black pepper

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



Cranberry Marmalade image

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

5 juice oranges (6 ounces each), chopped into 1/4-inch dice (including peel)
5 cups fresh cranberries
2 1/2 cups sugar

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



Orange-Cranberry Marmalade image

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

1 medium navel orange, zested
2 tablespoons dried cranberries, or more to taste
½ cup white sugar
2 tablespoons water

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



Cranberry Marmalade image

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

2 oranges
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
1 lb ripe cranberries
6 1/2 cups sugar
1/2 bottle liquid pectin

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



Strawberry-Citrus Marmalade image

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

2 large navel oranges
2 large lemons
6 cups sugar, divided
1 cup water
3 cups sliced fresh strawberries

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



Cranberry-Orange Marmalade image

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

1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries
3 cups good-quality orange marmalade (about 2 1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or orange juice
3 tablespoons grated orange peel
2 tablespoons brandy (optional)

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



Citrus Blueberry Marmalade image

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

4 cups sugar
2 cups water
1 medium orange, quartered, thinly sliced and seeds removed
1 medium lemon, quartered, thinly sliced and seeds removed
1 medium lime, quartered, thinly sliced and seeds removed
5 cups fresh blueberries

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



Cranberry & marmalade sauce image

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

300g pack fresh or frozen cranberries
juice 1 orange
50g light muscovado sugar
100g orange shred marmalade

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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