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Cranberry Orange Marmalade

Iain Bagwell; Melanie J. Clarke
Yield 4 cups (serving size: 2 tablespoons)
Make the most of abundant seasonal oranges and cranberries with this bright preserve. Serve with biscuits or toast for breakfast, or pair it with crackers, assorted cheeses, and nuts for a cheese platter. The sweet-sour marmalade pleasantly partners with pungent-flavored cheese, such as gorgonzola.

Ingredients

  • 3 1/2 pounds navel oranges (about 6 medium)
  • 1 1/2 cups water
  • 3 cups sugar, divided
  • 1 (12-ounce) package fresh cranberries

Nutrition Information

  • calories 80
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.3 g
  • carbohydrate 21.5 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 0.0 mg
  • calcium 16 mg

How to Make It

  1. Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.

  2. Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.