Orange and Cranberry Marmalade for Breakfast or Baking

This vibrant orange and cranberry marmalade combines the tangy sweetness of oranges with the tartness of cranberries. It’s perfect for spreading on toast, topping scones, or adding a zesty kick to baked goods.

Ingredients:

• 4 large oranges (preferably seedless)
• 1 lemon
• 2 cups fresh or frozen cranberries
• 4 cups granulated sugar
• 2 cups water

Instructions:

1. Prepare the Oranges and Lemon

• Wash the oranges and lemon thoroughly.
• Thinly slice the oranges and lemon, removing any seeds. You can also cut them into smaller pieces if you prefer a finer marmalade.
• Reserve all the juice that escapes during slicing.

2. Cook the Fruit

• In a large pot, combine the sliced oranges, lemon, and water.
• Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 20-30 minutes, stirring occasionally, until the citrus rinds soften.

3. Add the Cranberries and Sugar

• Stir in the cranberries and sugar.
• Return the mixture to a boil, then reduce to a gentle simmer. Cook for another 20-30 minutes, stirring frequently, until the cranberries burst, and the marmalade thickens.

4. Check the Consistency

• To test if the marmalade is ready, place a small spoonful on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles slightly, it’s done. If not, cook a bit longer and retest.

5. Prepare the Jars

• Sterilize your canning jars by boiling them in water for 10 minutes. Keep them warm until ready to fill.
• Sterilize the lids and rings separately.

6. Fill and Seal the Jars

• Carefully ladle the hot marmalade into the warm jars, leaving about 1/4 inch of headspace.
• Wipe the rims clean, place the lids on top, and screw the rings on snugly.

7. Process the Jars

• Place the filled jars in a water bath canner, ensuring they are fully submerged in boiling water.
• Process for 10 minutes (adjust for altitude if necessary).
• Carefully remove the jars and let them cool on a towel or rack.

8. Check the Seals

• Once cool, press the center of the lids to ensure they’ve sealed. If the lid doesn’t pop, the jar is sealed.

Serving Suggestions:

• Spread on toast, bagels, or English muffins for a bright start to your day.
• Use as a topping for

Orange and Cranberry Marmalade for Breakfast or Baking

This tangy and sweet orange and cranberry marmalade is a vibrant spread perfect for toast, pancakes, or even as a glaze for baked goods. It’s a delightful way to preserve the flavors of citrus and cranberries.

Ingredients:

• 4 medium oranges (preferably seedless)
• 1 lemon
• 2 cups fresh or frozen cranberries
• 4 cups granulated sugar
• 2 cups water

Instructions:

1. Prepare the Citrus

• Wash the oranges and lemon thoroughly.
• Thinly slice the oranges and lemon, removing any seeds. For finer marmalade, chop the slices into smaller pieces.
• Collect any juice that escapes during slicing and add it to the mixture.

2. Cook the Citrus

• In a large pot, combine the sliced oranges, lemon, and water.
• Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 30 minutes, stirring occasionally, until the citrus rinds are soft.

3. Add Cranberries and Sugar

• Stir in the cranberries and sugar.
• Increase the heat to medium-high and bring to a boil, then reduce to a simmer.
• Cook for about 20-30 minutes, stirring frequently, until the cranberries burst, and the marmalade thickens.

4. Test for Doneness

• To check if the marmalade is ready, place a spoonful on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles slightly, it’s done.

5. Prepare and Fill the Jars

• Sterilize your jars by boiling them in water for 10 minutes. Keep them warm until ready to use.
• Carefully ladle the hot marmalade into the jars, leaving about 1/4 inch of headspace.
• Wipe the rims clean, place the lids on top, and screw the rings on snugly.

6. Process the Jars

• Place the filled jars in a water bath canner, ensuring they’re fully submerged in boiling water.
• Process for 10 minutes (adjust for altitude if needed).
• Remove the jars and let them cool on a towel or rack.

7. Check the Seals

• Once cooled, press the center of each lid. If it doesn’t pop, the jar is sealed.

Serving Suggestions:

• Spread on toast, bagels, or muffins for a bright, tangy flavor.
• Drizzle over pancakes or waffles.
• Use as a glaze for roasted chicken or baked ham.
• Add a spoonful to yogurt or oatmeal for a fruity kick.
• Incorporate into muffin or cake recipes for a citrusy twist.

Tips for Success:

• For a smoother texture, pulse the cooked mixture in a blender before filling the jars.
• Adjust the sweetness by adding more or less sugar to suit your taste.
• Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within 3 weeks.

Enjoy this bright and flavorful marmalade as a delicious addition to your breakfast or baking repertoire!