Tag Archives: cranberry

Orange and Cranberry Marmalade

Orange and Cranberry Marmalade
Author: 
 
Ingredients
  • 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
Instructions
  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
 

Cranberry Jam II

Cranberry Jam II
Author: 
 
Ingredients
  • 1.5 kg (3lb 5oz) sugar
  • 1.5 kg (3lb 5oz) cranberries
  • 500ml (18 fl oz) water
  • Optional: 15ml (1 tablespoon) of lemon juice
Instructions
  1. Put the sugar and water in a preserving pan and heat.
  2. Stir well until all the sugar is dissolved.
  3. Bring to the boil.
  4. Add the whole cranberries.
  5. Keep at the boil for about 20 minutes or until setting point is reached.
  6. If the jam will not set, add the lemon juice and boild until it will set.
  7. Transfer to warmed and sterile jars, and seal well.
 

Cranberry Jam

Cranberry Jam
Author: 
 
Ingredients
  • 200g (7oz) fresh cranberries
  • 65g ( 2½ oz)1/2 Cup finely chopped red onion
  • 350ml (12 fl oz) apple cider
  • 60ml (2½ fl oz) balsamic vinegar
  • 45ml (3 Tablespoons) honey
  • 15ml (1 Tablespoon) frozen orange juice concentrate
  • 1.25ml (1/4 Teaspoon) ground cinnamon
  • 0.6ml (1/8 Teaspoon) ground cardamom
  • 1 pinch of salt
Instructions
  1. Place the cranberries, cider and chopped onion in a pan, and bring to the boil over a medium heat.
  2. Simmer until the berries are soft. This should be 5 to 10 minutes.
  3. Mash the mixture well, or transfer to a blender if you prefer a smooth pulp.
  4. Return to the pan, and add the vinegar, orange juice, spices, salt and honey.
  5. Bring back to the boil and leave for about 25 minutes, until thick and ready to set.
  6. Remove any scum, and pour into hot, sterilized jars.
  7. Seal well, and store somewhere cool.
Notes
This jam can sometimes go off after about a month, so make in small quantities at first until you know its life expectancy.
 

Cranberry and Orange Jam

Cranberry and Orange Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5 kg (3lb 5oz) sugar
  • 1.5 kg (3lb 5oz) cranberries
  • 1 large orange
  • 500ml (18 fl oz) water
  • Optional: 15ml (1 tablespoon) of lemon juice
Instructions
  1. Put the sugar and water in a preserving pan and heat.
  2. Stir well until all the sugar is dissolved.
  3. Bring to the boil.
  4. Add the whole cranberries.
  5. Finely grate the peel of the orange.
  6. Add the peel to the pan.
  7. Keep at the boil for about 20 minutes or until setting point is reached.
  8. If the jam will not set, add the lemon juice and the juice from the orange, then boil until it will set.
  9. Transfer to warmed and sterile jars, and seal well.
 

Cranberry and Apple Jelly

Cranberry and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg of cooking or sweet apples
  • 1kg of cranberries
  • 1.25l of water
  • sugar
Instructions
  1. Roughly chop the apples - don't peel or core them.
  2. Put the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) sugar for every 600ml (1pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
Notes
For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.