Teresa's Recipes
Zesty Orange and Cranberry Marmalade
This homemade marmalade is a flavor-filled marriage of sweet oranges and tangy cranberries, creating an irresistible spread that is perfect for your breakfast toast or as a topping for your favorite dessert. This recipe, with its origins in the British tradition of preserving fruits, brings a citrusy-cheer to your morning routine and adds a gourmet touch to your meals.
Ingredients
- 2 tablespoons Freshly squeezed lemon juice
- 1/2 cup Water
- 1 cup Granulated sugar
- 1 cup Fresh cranberries
- 2, washed and thinly sliced Medium-sized oranges
Dietary Notes
- Servings: 10
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 80
- Fat: 0g
- Carbs: 20g
- Protein: 0g
- Sodium: 0mg
- Sugar: 18g
Instructions
- Start by carefully washing the oranges and cranberries under running water.
- Using a sharp knife, thinly slice the oranges making sure to remove any seeds as you go along.
- In a large pot, combine the thinly sliced oranges, fresh cranberries, granulated sugar, water, and freshly squeezed lemon juice.
- Bring the mixture to a boil over medium heat. Remember to stir occasionally to prevent the sugar from burning.
- Once the mixture is boiling, reduce the heat to low and let it simmer for about 45 minutes. The mixture will gradually thicken and reach a jam-like consistency.
- After 45 minutes, remove the pot from the heat and let the marmalade cool for a few minutes.
- In the meantime, sterilize your jars by boiling them in a large pot of water for 10 minutes, then drying in a warm oven.
- Transfer the slightly cooled marmalade into the sterilized jars and seal tightly.
- Allow the marmalade to cool completely before storing it in the refrigerator.
- Enjoy this zesty orange and cranberry marmalade on toast, scones, or as a delightful topping for yogurt or desserts.
Tips
- For a different twist, you can add a touch of cinnamon or a splash of vanilla extract to your marmalade. You can also adjust the amount of sugar to your liking.