I love homemade marmalades, jams and jellies… yum!
I never knew how easy marmalade was to make, or I would have been doing it years ago.
This recipe makes a small batch, but can easily be doubled or tripled if you want a bigger batch.
Marmalade is great on toast, but I also like to add it to other things to give those dishes a little extra something. This works great in a buttercream frosting, just a tablespoon or two and wow! So be adventurous, it really is a versatile condiment.
Best tip I have to offer when making this is, be sure when you zest your orange, to only get the “orange” part of the peel. If your getting into the white of the peel, that’s too deep and can be bitter. After you zest your fruit, peel it and cut away the white core.
Other than that, just stir constantly, and keep an eye on the heat so you don’t source the sugar.
*If you like this recipe, click the Yum button! 😀 Thanks!
- 1 medium navel orange
- 2-3 tablespoons dried cranberries
- 2 tablespoons water
- 1/2 cup sugar
- Wash the orange thoroughly.
- Zest the whole orange, set aside
- Cut off both ends of the orange, and cut orange in half.
- Peel the halves are remove the white core
- Place the orange sections and cranberries in the food processor and pulse until the orange is mostly pulp, roughly 5 three second pulses.
- In a medium saucepan place the processed orange and cranberry, the zest, water and sugar and bring to a gentle boil.
- Boil for 15 minutes, stirring frequently.
- Let cool, then place in a glass jar with a tight fitting lid.
- Refrigerate to store.
- When it is cold it is ready to eat.