"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
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