Cranberry orange marmalade has the bitter edge of a classic orange marmalade with a bag of tart cranberries stirred in at the end. The berries pop and turn the whole pot deep red, and thin strips of peel stay suspended in the set. It needs no boxed pectin. Plan on about 1 1/2 hours, and you will have about 5 half pints.
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Five ingredients, nothing else
- 2 medium navel oranges
- 1 lemon
- 3 cups water
- 1 bag (12 oz) fresh cranberries, rinsed
- 4 cups granulated sugar
Slice the peel thinner than you think
Marmalade lives or dies on the peel. Quarter the oranges and lemon lengthwise, pick out the seeds, then slice each quarter as thin as your knife allows. Thick pieces stay chewy even after the long simmer, while thin ones turn soft and almost translucent.
The first simmer is only citrus and water, and it runs 30 to 40 minutes. Do not rush it. The sugar goes in later, and once it does, the peel stops getting softer. Pinch a strip between your fingers before you add the cranberries. It should feel tender all the way through.
How to make cranberry orange marmalade
- Scrub the oranges and lemon, quarter lengthwise, remove the seeds and slice the quarters very thin.
- Simmer the sliced citrus and water in a wide heavy pot, uncovered, for 30 to 40 minutes, until the peel is tender.
- Put 2 small plates in the freezer. Add the cranberries and sugar and bring to a hard boil, stirring, until the berries pop.
- Boil 10 to 15 minutes, stirring often, until it reaches 220°F or wrinkles on a frozen plate. Remove from the heat and skim.
- Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims, add lids and bands and process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet).
- Sealed jars keep 1 year; refrigerate opened jars up to 1 month.
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Testing the set
Once the sugar is in, the marmalade needs 10 to 15 minutes at a hard boil. A thermometer reading of 220°F tells you it is ready. If you would rather not trust a thermometer, drop a little onto one of the frozen plates, wait a few seconds and push it with your finger. A wrinkled surface means it will set. If it runs, boil another minute or two and test again.
Gifting and storing the jars
Sealed jars keep 1 year in a cool cupboard, which makes this a good one to make in November and hand out in December. After you open a jar, keep it in the fridge and finish it within a month. Spread it on toast, scones or a buttered English muffin, or warm a spoonful to brush over a ham or roast chicken.
If you are filling a holiday shelf, our cranberry pear jam is another no pectin jar, and the spiced Christmas jam with orange brings warm spice to the same flavors. Fans of a little heat can try the cranberry orange jalapeno jelly , and the cranberry orange gelatin salad is a good side for the same dinner.
Cranberry orange marmalade questions
Can I use frozen cranberries?
Yes. The recipe tip is to buy extra bags in November and freeze them. They go into the pot straight from the freezer.
Do I need pectin?
No. The citrus and cranberries set the marmalade on their own once it reaches 220°F or wrinkles on a frozen plate.
Why is my peel still tough?
The peel was either sliced too thick or the first simmer was too short. It has to be tender before the sugar goes in.
Can I skip the canning step?
Yes, if you plan to eat it soon. Keep the jars in the fridge and use them within a month.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Cranberry Orange Marmalade
Ingredients
Instructions
Scrub the oranges and lemon, quarter lengthwise, remove the seeds and slice the quarters very thin.
Simmer the sliced citrus and water in a wide heavy pot, uncovered, for 30 to 40 minutes, until the peel is tender.
Put 2 small plates in the freezer. Add the cranberries and sugar and bring to a hard boil, stirring, until the berries pop.
Boil 10 to 15 minutes, stirring often, until it reaches 220°F or wrinkles on a frozen plate. Remove from the heat and skim.
Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims, add lids and bands and process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet).
Sealed jars keep 1 year; refrigerate opened jars up to 1 month.
Notes
Buy extra bags of cranberries in November and freeze them, they go straight into the pot frozen.