Cranberry Marmalade Sauce Recipes

CRANBERRY AND ORANGE MARMALADE SAUCE

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.

EASY CRANBERRY SAUCE WITH ORANGE MARMALADE

Steps:

• Add all the ingredients to a saucepan and heat on high while stirring occasionally for 15 minutes.
• After the cranberries start to pop, reduce the heat to medium and reduce, uncovered for another 15 minutes.
• Let cool and either freeze or refrigerate until ready to serve.
• (I serve mine at room temp)

CRANBERRY MARMALADE

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.

CRANBERRY SAUCE WITH MARMALADE AND CINNAMON

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 SAUCE

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.

CRANBERRY MARMALADE

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.

CRANBERRY-LIME MARMALADE

Steps:

• Stir sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Add all remaining ingredients. Boil until cranberries burst, stirring occasionally, about 5 minutes. Cool completely. (Can be made 2 weeks ahead. Store in covered container in refrigerator.)

LEMON MARMALADE CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine first 5 ingredients (cranberries - water) and simmer over medium heat for 10-15 minutes until berries pop, stirring often.
• Reduce heat to medium low, stir in marmalade and cook for 5 more minutes.
• Set aside to cool, stirring occasionally.
• Transfer to glass bowl (or serving dish) and refrigerate until chilled.
• ***Will keep refrigerated for up to 2 weeks.

PATTI'S TRIPLE CRANBERRY SAUCE

Steps:

• Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
• Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.

ORANGE-CRANBERRY MARMALADE

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.

QUICK CRANBERRY SAUCE

Steps:

• In a large bowl, mix all ingredients. Refrigerate, covered, until serving.

BAKED CRANBERRY RELISH

Steps:

• Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.