Apples. Pumpkins. Cranberries. These things are my Fall, and in that order. Make apple butter, carve pumpkins, and preserve cranberry marmalade.
Linda Ziedrich was gracious enough to share her delicious recipe for cranberry marmalade (below). If you enjoy a zingy and fresh whole cranberry sauce during the holiday season, this is the perfect recipe.
I have enjoyed this marmalade straight from the jar, as a finishing sauce for pork chops, and mixed with mayonnaise for turkey sandwiches.
yield: 1½ pints
12 ounces cranberries (washed and picked through)
zest of 1 orange, thinly shred on a rasp grater
1½ cups water
1½ cups granulated sugar
3 sanitized half-pint mason jars, lids and rings
Place a small dish (or two) into the freezer (for testing the marmalade consistency).
In a large saucepan, combine the cranberries, orange zest and water. Bring this mixture to a boil and then reduce the heat. Simmer for 5 minutes.
Remove the saucepan from heat source, add sugar and stir gently. Return to medium heat, stirring until sugar dissolves. Once dissolved, increase to high heat (occasionally stirring) and boil mixture (roughly 7-10 minutes) until a spoonful “mounds” in a chilled freezer dish.* Do not boil for more than 10 minutes.
Ladle the marmalade into half-pint mason jars, add lids and rings. Process the jars for 10 minutes in a boiling-water bath.
Reprinted from Linda Ziedrich’s book, The Joy of Jams, Jellies, & Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits, with permission by Linda Ziedrich. Visit Linda’s blog for more recipes.
Notes: If you do not wish to preserve the marmalade using a boiling-water bath, allow jars to cool to room temperature and store in the refrigerator. Marmalade will last for several weeks.
*Placing a small dish into the freezer will allow you to assess the consistency of the marmalade during the cooking process. After the sugar has been added and the marmalade has boiled for 6-7 minutes, remove the freezer dish and drop one spoonful of the marmalade on the dish to test doneness. I usually hold the dish vertically to see if the cranberry mixture runs or mounds (gels) in place. You are looking for the marmalade to stay in place like a small, slightly thick puddle. As the marmalade cools in the jars, it will continue to thicken.