Ingredients with Measurements:
- 1 pound fresh cranberries
- 2 cups granulated sugar
- 1 cup water
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
Special equipment needed:
- Large saucepan
- Wooden spoon
- Canning jars with lids and bands
- Water bath canner or large pot with lid
Step-by-step instructions:
1. Rinse cranberries and remove any stems or debris.
2. In a large saucepan, combine cranberries, sugar, water, orange zest and juice, and lemon zest and juice.
3. Bring mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until mixture thickens and cranberries have burst.
5. Remove from heat and let cool for 5 minutes.
6. Using an immersion blender or food processor, puree mixture until smooth.
7. Return mixture to saucepan and bring to a boil over medium-high heat, stirring occasionally.
8. Reduce heat to low and simmer for an additional 5-10 minutes, stirring occasionally, until mixture has thickened to desired consistency.
9. Remove from heat and let cool for 5 minutes.
10. Ladle hot marmalade into sterilized canning jars, leaving 1/4 inch headspace.
11. Wipe jar rims with a clean, damp cloth and place lids and bands on jars.
12. Process jars in a water bath canner or large pot with lid for 10 minutes.
13. Remove jars from canner and let cool on a towel-lined surface for 12-24 hours.
14. Check seals and store in a cool, dark place for up to 1 year.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Total time: 45-50 minutes
Temperature:
Medium-high heat for boiling and simmering
Serving size:
Makes approximately 4-5 half-pint jars
Nutritional information:
Serving size: 1 tablespoon
Calories: 35
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 9g
Dietary fiber: 0.5g
Total sugars: 8g
Protein: 0g
Substitutions for ingredients:
- Frozen cranberries can be used instead of fresh.
- Honey or maple syrup can be substituted for granulated sugar.
- Lime zest and juice can be used instead of lemon.
Variations:
- Add 1/2 teaspoon cinnamon or nutmeg for a spiced cranberry marmalade.
- Add 1/4 cup chopped walnuts or pecans for a nutty cranberry marmalade.
- Add 1/4 cup chopped crystallized ginger for a gingered cranberry marmalade.
Tips and tricks:
- Use a splatter screen to prevent hot marmalade from splashing.
- Use a candy thermometer to ensure marmalade reaches 220°F for proper gelling.
- Sterilize jars and equipment before use to prevent contamination.
- Use a funnel to fill jars with hot marmalade for easier and cleaner pouring.
Storage instructions:
Store in a cool, dark place for up to 1 year.
Reheating instructions:
Microwave or heat in a saucepan over low heat until warm.
Presentation ideas:
Serve in a small dish or jar with a spoon.
Garnishes:
Garnish with a sprig of fresh rosemary or thyme.
Pairings:
Serve with toast, scones, or crackers.
Suggested side dishes:
Serve with a cheese plate or charcuterie board.
Troubleshooting advice:
- If marmalade is too thin, return to saucepan and simmer for an additional 5-10 minutes.
- If marmalade is too thick, add a splash of water or orange juice and stir to combine.
Food safety advice:
- Always use clean, sterilized equipment when canning.
- Follow proper canning procedures to prevent contamination and spoilage.
- Discard any jars that do not seal properly.
Food history:
Marmalade originated in Portugal in the 16th century and was traditionally made with quince fruit. The recipe was later adapted to include citrus fruits like oranges and lemons.
Flavor profiles:
Tart, sweet, and citrusy.
Serving suggestions:
Serve as a condiment or spread for breads, pastries, or meats.
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