As soon as you finish reading this post, you need to go out and purchase fresh cranberries, and Valencia oranges.
This past weekend, I celebrated Friendsgiving with the Gramlitos (Gramlys). When I went shopping for this joyous occasion, I picked up two bags of fresh cranberries. First of all, they were BOGO at Publix. Second, I’ve never made homemade cranberry sauce. Third, I still haven’t made homemade cranberry sauce. I made something better!
Since my best friend is now 201 miles away from me, when we are finally reunited, we explore all day and lose track of time. I totally forgot about the cranberries and didn’t notice them until last night. I’m not sure how folks feel about this berry, but I love it. I’m all about sour and tart flavors.
I thought that making cranberry preserves would be a good idea, but I noticed oranges in my pantry and thought that cranberry orange marmalade would be amazing. For some reason, I thought that I made up that concoction, like I was a brilliant scientist. Wrong. I Googled, hoping that nothing would pop up, and to my surprise, tons of sites popped up. Cranberry Orange Marmalade is a thing!
I just want to note that I was obsessed with Paddington Bear when I was tiny. I ran around my backyard with a jacket, suitcase, and a piece of toast with marmalade. I would exclaim “BEARS LIKE MARMALADE!” in the hot Florida sun…this explains a lot.
This recipe is my own though because I followed three recipes (almost identical) and thought they were way too sweet.
2 bags of fresh cranberries
6 Valencia oranges
3 cups of sugar
3 cups of water
you will need a citrus zester
Rinse your cranberries and oranges well.
Zest rind from all oranges. Do not zest any of the white/pithy part of the rind, it will make your marmalade bitter. See the picture above with the orange zest? You want your zest to look like that. I don’t trust cheese graters. A citrus zester is important to have. I got mine for $7 at Target.
Combine rind strips, 3 cups of water, and 1 cup of sugar in a medium sauce pan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
Add remaining 2 cups sugar and cranberries to pan.
Simmer 1 hour and 30 minutes or until thick, stirring occasionally.
Add fresh squeezed juice from the 6 oranges
Remove from heat and cool completely. Cover and chill.
I’ve never made jam, jelly, preserve, or marmalade in my life. I was extremely nervous when I hit the 1:30 mark and my marmalade was still “wet”. I mean, it was thick, but it wasn’t like jelly.
Cooling down all the way and keeping it in the fridge is what helps it turn into a jam consistency. 😉 It was a duhhh moment, but I always freak myself out when I do something new. I just wanted to put that out there in case there are other first timers who are also dramatic.
IT IS SO DELICIOUS
It’s not too tart, not too sweet, but you can definitely taste the citrus. It tastes like orange marmalade with a twist.
Creole lady marmalaaaadeeeeee!
I’ve already put a nice dent into my little jar.
This is a perfect gift for Thanksgiving and Christmas. I’m making another batch next week for my neighbors. THEY WILL FALL IN LOVE.
Excuse me while I toot my own horn…. toot toot!
I used this site as guidance for most of the cooking steps http://www.myrecipes.com/recipe/cranberry-orange-marmalade-10000001673015/ . Please don’t pay attention to their measurements. Their ingredients/measurements made a really sweet batch!