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Cranberry Marmalade

  • Yield: Makes about 4 1/2 cups
Cranberry Marmalade

Source: Martha Stewart Living, November 2006


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


  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.

Reviews (2)

  • Shari King 4 Jan, 2013

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

  • chucklehounds 12 Jan, 2015

    Me too… no amount of sugar listed. #recipefail #needneweditor

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