Blood Orange and Cranberry Marmalade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 organic blood orange1 organic lemon1 ½ cups water1 cup fresh or frozen cranberries1 ½ cups sugar½ cup vanilla sugar (or more granulated sugar)
Peel the zest from the orange and lemon with a vegetable peeler or zester.
Place in the pot with the water and bring to a simmer.
Cook, covered, for 20 minutes.
Meanwhile, peel the pith off and chop the flesh of the citrus with the cranberries in a food processor or blender.
Add to the pot and bring to a boil, then reduce heat, cover and cook 15 minutes.
Add the sugars and bring to a rapid boil, stirring often.
Boil until the mixture reaches the “gel” point (either tested on a plate from the freezer or by the “sheet test” from a spoon).
Ladle into sterilized jars and process in a waterbath for 15 minutes.
Serving Size: Makes 2 ¼ cups, 18 (2-tbsp) servings
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Place in the pot with the water and bring to a simmer.
Cook, covered, for 20 minutes.
Meanwhile, peel the pith off and chop the flesh of the citrus with the cranberries in a food processor or blender.
Add to the pot and bring to a boil, then reduce heat, cover and cook 15 minutes.
Add the sugars and bring to a rapid boil, stirring often.
Boil until the mixture reaches the “gel” point (either tested on a plate from the freezer or by the “sheet test” from a spoon).
Ladle into sterilized jars and process in a waterbath for 15 minutes.
Serving Size: Makes 2 ¼ cups, 18 (2-tbsp) servings
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 92.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 0.7 g
- Protein: 0.2 g
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