Cranberry Marmalade

Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.

  • 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
  • 2 1/2 cups sugar


  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.

Cook's Notes

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


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