Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Laura Zapalowski
Recipe by Cooking Light November 2007

Gallery

Credit: Iain Bagwell; Melanie J. Clarke

Recipe Summary

Yield:
4 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

80 calories; protein 0.3g; carbohydrates 21.5g; fiber 2.2g; iron 0.1mg; calcium 16mg.
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