Ingredients for Cranberry Orange Marmalade
- 1 1/2 cups granulated sugar
- 1/2 cup water
- Ground Cloves
- 2 cups fresh or frozen cranberries
- Orange Marmalade
- 2 tablespoons Grand Marnier (or other orange liqueur)
- Orange Zest
- 2 tablespoons brandy
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How to Make Cranberry Orange Marmalade
- Combine 1 cup sugar, 1/2 cup water, and 5 whole cloves in a heavy-bottomed saucepan over low heat. Stir until the sugar dissolves completely.
- Increase the heat to medium-high and bring the mixture to a rolling boil.
- Add 2 cups fresh or frozen cranberries to the boiling syrup.
- Reduce heat to low and simmer gently until the cranberries are softened but still hold their shape, stirring occasionally (approximately 4-5 minutes).
- Remove from heat and let the cranberry mixture cool slightly.
- In a separate heavy-bottomed saucepan, combine the cooled cranberry mixture, 1 cup orange marmalade, 2 tablespoons Grand Marnier (or other orange liqueur), 1/2 cup finely grated orange zest, and 2 tablespoons brandy.
- Bring the mixture to a rolling boil over medium-high heat. Clip a candy thermometer to the side of the pan.
- Continue to boil, stirring frequently, until the mixture reaches 220°F (104°C) on a candy thermometer (approximately 20-25 minutes). This ensures proper setting.
- Remove from heat and let the marmalade cool slightly (about 10 minutes).
- Using a slotted spoon, gently transfer the cooked cranberries from the marmalade mixture to a separate bowl.
- Gently stir the cranberries back into the marmalade.
- Ladle the marmalade into four sterilized 1-cup jelly jars, leaving about 1/4 inch headspace.
- Wipe the jar rims clean and seal tightly with lids.
- Allow the jars to cool completely. You should hear a ‘pop’ sound as the jars seal. If they don't seal, refrigerate and use within a few weeks.
- Makes approximately four 8-ounce jars. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
779g
Fat
0g
Carbs
71g
