Blood Orange and Cranberry Marmalade
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Blood Orange and Cranberry Marmalade calories by ingredient
Introduction
Adapted from Preserving Made Easy by Ellie Topp and Margaret Howard, this is the perfect blend of tart, sweet and floral fruit for any naked toast, crackers, pancakes or oatmeal! Adapted from Preserving Made Easy by Ellie Topp and Margaret Howard, this is the perfect blend of tart, sweet and floral fruit for any naked toast, crackers, pancakes or oatmeal!Number of Servings: 18
Ingredients
-
1 organic blood orange
1 organic lemon
1 ½ cups water
1 cup fresh or frozen cranberries
1 ½ cups sugar
½ cup vanilla sugar (or more granulated sugar)
Directions
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.