Iain Bagwell; Melanie J. Clarke
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.

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

lesliefo's Review

December 10, 2014

Lovestoeatsoup's Review

January 29, 2014
Had to Google 'Buddha's Hand' and thought I'd pass on what I found as hopefully I'm not the only person that's not heard of it before. Scary since I'm familiar with the lovely fragrant fruit Durian..........hahaha, that's a joke bc it smells really baaadddd when cut, so bad you can't bring it on public transportation nor into most hotels in Southeast Asia. Our hotel in Singapore had a sign in the lobby, "Durian strictly forbidden on these premises"! Wikipedia states: "The Buddha's hand fruit has a thick peel and only a small amount of acidic flesh (if any) and is juiceless and sometimes seedless."

PixieRosesMummy's Review

December 29, 2011
I didn't have any oranges but had a glut of freebie Clementines so used the same recipe weight of those. It made quite a sweet marmalade - very delicious and moreish!! Will definitely make it again! My first attempt at jam/marmalade and I'm so impressed and proud of myself :) Tip - some people mentioned that the white pith makes the marmalade bitter. I used a knife to scrape any white pith off the rind before slicing it thinly! Ok it took some time but it was definitely worth it!!!

Lafferre's Review

December 27, 2011
I made this for Christmas gifts this season and found it to be great! Was fun to make, and made the house smell so good... made 6 1/2 pint jars..so cute and I will make this again. I DID ADD 1/2 cup sugar, cooked till jam like and sealed in water bath..Have had a few comments back and all seem happy! I have request for more!

SirCharlesR57's Review

December 09, 2011

madjack96's Review

January 14, 2011
I made quite a bit of this to give as gifts at Christmas. I used juice oranges and found the marmalade to be bitter. Would have to increase the sugar content.

mandyw's Review

December 21, 2008
This was my first time making marmalade and it was a cinch! The recipe was great and I can't wait to use it with pork chops or pork tenderloin over the holiday. I just finished it this evening and I can't wait to eat it on my toast in the morning! For the one who thought it was bitter...maybe you got too much of the white stuff on your orange peelings? Love it will make it many times more!

HollyinSeattle's Review

December 21, 2008
I didn't have enough oranges, but I happened to have a Buddha's hand. (I know, go figure...) so I substituted the entire shredded hand for three of the oranges. I also put the oranges and buddha's hand into the food processor before boiling for 15 minutes. It is AMAZING. Great recipe!

AndyPandy's Review

December 18, 2008
The reason why I did not give it 5 stars is, because the description of sweet sour is not correct. I followed the recipe completely and when I had a taste : "BOY this was BIT - TER!" I agree that it can be used as a sauce for ice cream, for biscuits and bread. I am just a tad bit disappointed, but it will work out I suppose. If you love bitter this is the recipe for you.