Orange and Cranberry Marmalade

Orange and Cranberry Marmalade
  • 1.1kg (2½ lb) orange marmalade
  • 60ml (4 tablespoons) orange peel (grated)
  • 200g (7oz) sugar
  • Pinch of ground cloves
  • 200g (7oz) of cranberries
  • 120ml (1/4 pint) Grand Marnier
  • 120ml (1/4 pint) water
  1. Put the water, sugar and cloves in a pan and heat slowly, on a medium heat, stirring until the sugar is all dissolved.
  2. Bring to the boil and add the cranberries. Simmer until the berries are soft, but not falling apart.
  3. Allow to cool whilst moving on to the next stage.
  4. In a different pan, add the marmalade, Grand Marnier and orange peel. Bring to the boil.
  5. Boil well until the temperature reaches jelly point, about 110°C (220°F). This should take about 20 to 25 minutes.
  6. Transfer the cranberries from the first pot and add them to the marmalade mix, leaving the liquid behind.
  7. Mix gently to distribute the berries in the marmalade and bring back to the boil.
  8. Simmer for 5 minutes, pour into hot sterilised jars and seal well.
  9. Store in a cool place

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