Cranberry Orange Marmalade
2 medium oranges
1 lemon
3 cups of water
2 cups of fresh (or frozen) cranberries
4 cups of sugar
Remove the thin outer rind of the oranges and lemon and cut into very fine strips, you can also use a zester.
Place the rind and water in a large stainless steel saucepan. Bring to a boil over high heat, cover and reduce the heat. Boil gently for 20 minutes.
Remove and discard the remaining white rind and seeds from the oranges and the lemon.
Finely chop the pulp and the cranberries in a food processor and add to the saucepan.
Bring to a boil over high heat; reduce the heat and cover and boil gently for 10 minutes. Stir occasionally.
Add the sugar to the fruit mixture. Return to a boil over high heat and boil rapidly uncovered until the mixture forms a gel, about 20 minutes. Stir frequently. Remove from the heat.
Ladle into sterilized jars leaving 1/4 inch headspace and process in your waterbath canner for 15 minutes.
Makes about 5 cups or 5 -1/2 pints
Remove the thin outer rind of the oranges and lemon and cut into very fine strips, you can also use a zester.
Place the rind and water in a large stainless steel saucepan. Bring to a boil over high heat, cover and reduce the heat. Boil gently for 20 minutes.
Remove and discard the remaining white rind and seeds from the oranges and the lemon.
Finely chop the pulp and the cranberries in a food processor and add to the saucepan.
Bring to a boil over high heat; reduce the heat and cover and boil gently for 10 minutes. Stir occasionally.
Add the sugar to the fruit mixture. Return to a boil over high heat and boil rapidly uncovered until the mixture forms a gel, about 20 minutes. Stir frequently. Remove from the heat.
Ladle into sterilized jars leaving 1/4 inch headspace and process in your waterbath canner for 15 minutes.
Makes about 5 cups or 5 -1/2 pints
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