Cranberry Orange Marmalade
Brighten your mornings with the vibrant flavors of homemade Cranberry Orange Marmalade, a delightful spread bursting with the tangy sweetness of fresh cranberries, juicy oranges, and a hint of lemon zest. This easy recipe combines simple, wholesome ingredients—like freshly peeled citrus, plump cranberries, and granulated sugar—simmered to perfection in just under an hour. The natural pectin in the cranberries gives the marmalade a beautifully thick and glossy texture, while the finely chopped citrus zest adds a fragrant, bittersweet finish. Perfect for spreading on toast, pairing with cheese, or even glazing meats, this holiday-inspired preserve is both versatile and long-lasting. Make a batch to enjoy yourself or share as a thoughtful, homemade gift!
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Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 2 large Oranges
- 1 large Lemon
- 2.5 cups Granulated sugar
- 1 cup Water
Instructions
Wash the cranberries thoroughly under running water and set aside to drain.
Using a vegetable peeler, remove the zest from both oranges and the lemon, avoiding the white pith. Finely chop the zest into small pieces.
Peel the oranges and lemon, removing and discarding the white pith. Chop the orange and lemon flesh into small chunks, ensuring all seeds are discarded.
In a large pot, combine the chopped orange and lemon flesh, orange and lemon zest, cranberries, water, and sugar.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.
Reduce the heat to medium-low and let the mixture simmer gently for about 35-45 minutes, stirring occasionally. The cranberries will burst, and the marmalade will thicken.
To check for doneness, place a small spoonful of the marmalade onto a chilled plate and let it cool briefly. If it gels slightly and doesn’t run, it’s ready. If it’s too runny, continue simmering until it reaches the desired consistency.
Once ready, remove the pot from heat and let the marmalade cool for 5-10 minutes.
Carefully ladle the marmalade into sterilized jars, leaving about 1/4 inch of space at the top. Seal with sterilized lids.
Allow the jars to cool completely at room temperature before storing. Refrigerate after opening. The marmalade can be stored unopened in a cool, dark place for up to 6 months.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 594.2 g | 216% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 547.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
