Dessertscreativecanning5.0
Cranberry Orange Marmalade
Tart cranberries and bright orange peel cook into a bold, jewel-toned marmalade that sets naturally without added pectin. This quick small-batch recipe is perfect for gifting, holiday breakfasts, and easy glazes.
👥 32 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Combine cranberries, sliced oranges, and water in a large saucepan and bring to a boil. Cook for about five minutes, until the cranberries pop and release their juices.
cranberries (about one 12-ounce bag)3 cupsmedium oranges (quartered and sliced thin)2water2 cups
2
Stir in the sugar and return to a full rolling boil. Boil for about seven to eight minutes, stirring often, until the marmalade thickens and passes a set test.
sugar2 cups
3
Ladle hot marmalade into hot half-pint jars, leaving 1/4 inch headspace. Remove bubbles, wipe rims, and apply lids and rings fingertip tight.
4
Process in a boiling water bath canner for ⏱️ 10 minutes, or ⏱️ 15 minutes if above 1,000 feet in elevation. Cool undisturbed and check seals before storing.
water2 cups
Nutrition Facts
calories
61 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
14 g
sodium Content
6 mg
protein Content
0.5 g
carbohydrate Content
15 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.06 g
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