Cranberry Orange Marmalade
Photography: Iain Bagwell; Melanie J. Clarke; 
Make the most of abundant seasonal oranges and cranberries with this bright preserve. Serve with biscuits or toast for breakfast, or pair it with crackers, assorted cheeses, and nuts for a cheese platter. The sweet-sour marmalade pleasantly partners with pungent-flavored cheese, such as gorgonzola.
| Servings:4 cups (serving size: 2 tablespoons) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 3 1/2 pounds navel oranges (about 6 medium)
- 1 1/2 cups water
- 3 cups sugar, divided
- 1 (12-ounce) package fresh cranberries
- iron:0.1 mg
- carbohydrate:21.5 g
- fiber:2.2 g
- mono fat:0.0 g
- cholesterol:0.0 mg
- fat:0.0 g
- calcium:16 mg
- calories from fat:0.0 %
- protein:0.3 g
- saturated fat:0.0 g
- sodium:0.0 mg
- poly fat:0.0 g
- calories:80
directions
Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.
