Ingredients for Cranberry Marmalade
- 2 large oranges, quartered and seeded
- 1 large lemon, quartered and seeded
- 2 cups water
- Baking Soda
- 2 cups fresh cranberries
- 7 cups granulated sugar
- Liquid Pectin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Marmalade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Marmalade
- Quarter and seed 2 large oranges and 1 large lemon.
- Finely chop the citrus or use a food processor to coarsely grind the mixture. (Alternatively, thinly slice using a mandoline for a more elegant marmalade)
- Combine the chopped citrus with 2 cups of water and ½ teaspoon baking soda in a large saucepan.
- Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Add 2 cups of fresh cranberries to the saucepan. Cover and simmer for an additional 10 minutes.
- Measure 5 cups of the cooked citrus-cranberry mixture into a very large saucepan.
- Add 7 cups of granulated sugar and stir until well combined.
- Bring the mixture to a full rolling boil over high heat, boiling hard for 1 minute, stirring constantly to prevent sticking.
- Remove from heat and immediately stir in 1 pouch of liquid pectin (or follow package directions for powdered pectin).
- Skim off any foam using a metal spoon.
- Stir and skim the marmalade for 7 minutes to cool slightly and prevent floating fruit.
- Ladle the hot marmalade into sterilized half-pint jars, leaving ¼ inch headspace.
- Seal the jars and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude—refer to your local canning guidelines).
- Makes approximately eight 1/2-pint jars.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
671g
Fat
0g
Carbs
58g
