No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cranberry Marmalade

  • yield: Makes about 4 1/2 cups


  • 5 juice oranges (6 ounces each), chopped into 1/4-inch dice (including peel)
  • 5 cups fresh cranberries


  1. Step 1

    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. Marmalade can be refrigerated, covered, up to 1 week.

Martha Stewart Living, November 2006

Reviews (1)

  • 4 Jan, 2013

    There are no instructions about how much sugar to add...