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Cranberry Marmalade 

12/9/2016

2 Comments

 
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    "Traditional marmalade combines sweetness of the oranges, with the bitterness of the peel, in a perfect flavor combination. Throwing a few cranberries in there, add sourness, and a little crunch, that make this recipe well worth trying!"
~
guest post by JD Provence, Texas


Cranberry Marmalade
3 pounds oranges
4 cups sugar
3 cups fresh cranberries (optional)
6 cups water
1 Tbs vanilla extract (or paste from 3 vanilla beans) 


Wash all fruit and let drain. Remove all blemishes, tops, and bottoms, from oranges and cut oranges into thin slices. Remove all seeds and place oranges in large saucepan or pot, along with 6 cups of water. Bring to full rolling boil, reduce heat to prevent burning, and simmer until orange peels are tender, about 15-20 minutes. Add sugar, bring back to boil, reduce to simmer and cook, uncovered, until mixture thickens. Test for doneness by placing small amount on frozen plate. When mixture will no longer "run", and thin skin forms, it is ready for canning, remove from heat and stir in vanilla. Place 1\2 cup raw berries into bottoms of half pint jars, add a ladle-full of marmalade mixture, stir to distribute, finish filling, allowing 1/4" head-space, and waterbath process 10 minutes for sea level, adjusting for elevation in your area.
Depending on your preference, you may want to chop your orange slices into smaller pieces than rings. I used a stick blender with good results.

Makes 5-6 half pints

Recipe adapted from "Tangerine Marmalade by Martha Stewart" by:JD Provence for Canning and Cooking at Home
Photos by: JD Provence
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2 Comments
Holly Holloway
12/3/2017 05:36:41 pm

The instructions do not tell you when to add the vanilla.

Reply
Diane
12/3/2017 06:51:28 pm

Stir in Vanilla right before jarring & processing

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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy