CRANBERRY-LIME MARMALADE
Categories Sauce Fruit Thanksgiving Quick & Easy Cranberry Lime Fall Simmer Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Stir sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Add all remaining ingredients. Boil until cranberries burst, stirring occasionally, about 5 minutes. Cool completely. (Can be made 2 weeks ahead. Store in covered container in refrigerator.)
ANNA'S ORANGE MARMALADE
Steps:
- Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
- Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
CRANBERRY CITRUS MARMALADE
From Chamber of Commerce Cranberry cookbook, from Westport/Grayland area of Washington coast. Use fresh cranberries, in season. I buy many bags in season and freeze them for up to a year. If using frozen, no need to thaw them first.
Provided by Outta Here
Categories Fruit
Time 1h10m
Yield 4 pints
Number Of Ingredients 6
Steps:
- Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.
- In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.
- Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.
- Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.
- Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.
- Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.
Nutrition Facts : Calories 1367.2, Fat 0.2, Sodium 34.2, Carbohydrate 354.1, Fiber 5.3, Sugar 330.4, Protein 1
CRANBERRY MARMALADE
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 1/2 cups
Number Of Ingredients 3
Steps:
- Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving.
ORANGE-CRANBERRY MARMALADE
This delicious marmalade is quick and easy to make. You'll enjoy it on your morning toast or as a spread for cheese and crackers.
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
- Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
- Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
- Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 13.7 g
CRANBERRY & MARMALADE SAUCE
A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Condiment
Time 15m
Number Of Ingredients 4
Steps:
- Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.
Nutrition Facts : Calories 69 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber
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