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February 17, 2007

Cranberry Orange Marmalade

We got some oranges in our grocery bin this week so I decided to use them to make marmalade. It's always been one of my favorite jams, but I've never actually made it before.
Many of the recipes I've seen take a couple of days to make, as the oranges either have to soak overnight, or cook slowly for ages.


Joan Hassol's Well Preserved has a recipe for Cranberry Orange Marmalade which doesn't require all of that extra time, and since cranberries are in abundance around here (my mom has a friend who always gives her big bags of them), that's the recipe I finally settled on.


Cranberry Orange Marmalade (From Well Preserved):
  • 4 large oranges, unpeeled and cut up, with seeds removed
  • 2 cups fresh or frozen unsweetened cranberries
  • 1 pkg. powdered pectin
  • 1 cup water
  • 12 cups sugar (I cut it down to 10 cups and it's definitely sweet enough)
Chop the oranges and cranberries in your food processor until they are a fine, mushy consistency (I left mine a little chunkier). Put into a large nonreactive pot and add the remaining ingredients.
Bring to a boil. Reduce heat and simmer for 15-20 minutes, stirring frequently. Place a spoonful of marmalade on a cold plate in the refrigerator for 10 minutes. If the marmalade develops a skin, it's ready. If not, cook for another few minutes and try again.
When ready, pour into hot, sterilized jars. Cover with new, clean, hot caps. Process for 10 -15 minutes (for 1/2 pint jars).
Makes 10-12 eight-ounce jars.



The flavor is very good, and the jam is an incredible ruby red colour flecked with orange. I'm tempted to keep the jars lined up on the window sill because they look so pretty.
The kids happily licked the spoons and cook pot clean, and were fully prepared to eat it straight out of the jar.

Looks like we'll be having biscuits for breakfast!

24 comments:

Katie said...

Yum! The jars are so beautiful!

Steffi said...

Oh,very nice cranberry orange marmelade sounds good!Thank you for your recipe!

Greetings,Steffi

Susan said...

Pretty pretty! I love cranberry orange bread so I'll bet this combo for jam is goooooood! Just curious....how do you keep the rest from cooking while you wait for 10 minutes to see if it skins? or does it matter if you just turn off the heat while you wait?

Carla said...

I love cranberries...and marmalade. The jars look lovely. Funny, I just made biscuits yesterday.

Chelee said...

Yeah, that line up of jars is amazing! Do you like that book Well Preserved? I've been thinking it looks like a good one but I've not known anyone to have it.

farmer, vet and feeder of all animals said...

I love marmalade too. I haven't made it in years. Takes a while but its worth it isn't it!
And yes, I can see why you want to keep them there they look beautiful.
Monica

rhondajean said...

Hello Cheryl. I've just discovered your blog and have been reading it on and off all morning. I'm in Australia. I help run a website you might enjoy, it's www.aussieslivingsimply.com.au
you might like it.

Your interests seem to mirror mine. I love your photos of preserves and clothes hanging out to dry. I love your writing style and the way you've linked a lot of your posts together. It's a great blog. Thanks for taking the time to write it. You're in my favourites now, so I will be back.
Rhonda

Anonymous said...

The marmelade looks so good that I went directly to Amazon and purchased the cookbook for less than $1.50 (not including shipping and handling). What a deal! I'll be using the recipes to make gifts at the holidays in my efforts to have presents that are all home/handmade.

Cheryl said...

Katie - Thanks!

Steffi - You're welcome!

Susan - I just took it off the burner for a few minutes while I did the test. I also kept the plate in the freezer first so it cooled off faster. Her recipes tend to set fairly thick, so that hasn't been a problem yet.

Chelee - I do like it. She's got some really nice flavor combinations, and a great scone recipe in the back. She uses a little more pectin than I normally would, so I often reduce it by 1/3 or so.

Monica - You might want to try this one if you like marmalade because it didn't take that long at all.

Rhondajean - Thank you, I'm glad you found me! I'll be checking out your website.

Anonymous - That is a great deal. I hope you enjoy it!

Lu said...

Cheryl, as always your preserves are beautiful - and this sounds so delicious.

On another note, did you happen to catch Oprah with the show regarding small houses/small spaces? It was amazing! I hope that it could inspire you as you and the fam rehab your home.

Cheryl said...

Lu - I didn't catch that, but I see that it will be re-aired this morning so I'm going to record it. Thanks!

Carla said...

As usual, your preserves look beautiful, and I'm sure that they are just as delicious.

Anonymous said...

My name is Teresa Hassol and Joan Hassol is my mom. I know she would be tickled to know that people are still enjoying not only her book but the recipies as well. My mom passed away in August of 2001 and we miss her terribly, but her jam continues to live in all of us.

Cheryl said...

Teresa - I'm so sorry to hear that your mother passed away, her words and recipes are a gift to those of us who have had the pleasure of reading her book.
Thank you for taking the time to say hello!

Robin B Devlin said...

Yummy! can't wait to try it this weekend.

Mirawyn said...

I'm new to canning on my own; I had made both jam and pickles with my mom and my dad's mom as a teen. I made cranberry orange marmalade the weekend after Christmas using this recipe. I added two little satsumas, since I had received some from my best friend Christmas day.

It turned out delicious, and so pretty! I've given away four jars, and everyone loves it. Thanks for the inspiration!

Anonymous said...

Hi Theresa,
I have been using your mothers preserving book for a couple of years now and I must say it has inspired me.I'm so sad your mum has gone but as you rightly say she lives on through her book.
Take care
Joe in Glasgow,Scotland.

Sharon said...

I'm looking forward to making this up - looks and sounds DIVINE! Recently discovered that dried cranberries soaked in orange juice are wonderful in pancakes (throw the OJ in as well instead of water). Now to find the perfect topping - my first thought was orange, cranberry or both as a syrup, then it hit me: Cranberry Orange Marmalade!!!! Thanks to you, I'll be making this up shortly.

I've made jam with Rainier Cherries, and like this recipe the jars of jam look beautiful on a windowsill!

Anonymous said...

Teresa,
Like others on this site, I have taken out my now well-worn copy of your mother's book, 'Well Preserved', every fall. I love her stories and her recipes, but I do want you to know that her memory will be passed along to my daughter along with her book.

Mere said...

I made your marmalade tonight, and I'm pretty happy with it. After I started grinding up the oranges and starting my canning water to boil, I realized I didn't have the pectin. I love that Jello is a quick sub! I used 6 cups of white sugar and 3 cups of light brown sugar and it is SOOO good. Thanks so much for sharing! Most of the recipes I found online called for adding cranberries to existing orange marmalade. Yuck.

Anonymous said...

I intend on doing this marvelous marmalade but before I start, may I replace the oranges for sevilles ones?? Many Thanks...

Cheryl said...

Anonymous - I don't see why not. They are quite a bit more bitter than regular oranges, so I suppose they could compete with the cranberries, but it might just be great! Would love to hear the result if you do try it. :)

Anonymous said...

I am not a fan of the orange peel in marmalade. Do you think I could peel the oranges and it would be okay? I have been trying to find a cranberry-orange jam recipe that does not have to be refrigerated or frozen. Thank you for the help!

Cheryl said...

Anonymous - Sorry for the delay in getting back to you. I don't know about leaving it out, as the peel contributes a lot to the flavour. I wonder if just using the zest would give you the flavour without the texture of chunks of peel. It never hurts to experiment, I'd love to hear what you find out!

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