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Cranberry Marmalade


This recipe is from the Red Hats of Canada cookbook.

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  • 2 medium oranges
  • 1 lemon
  • 1 pound fresh cranberries
  • 1 1/2 cups water
  • 1/8 teaspoon baking soda
  • 6 1/2 cups sugar
  • 4 ounces liquid pectin
  • fills about 8 tall jelly jars



Step 1

Cut the lemon and oranges into quarters and remove seeds. Chop or grind lemon and oranges with the cranberries. Put the fruit into a large pot with the water and baking soda. Bring to a boil, then simmer, covered, for 20 minutes, stirring occasionally, preferably with a wooden spoon. Meanwhile, sterilize jars and lids. Add the sugar and bring to a boil at high heat, stirring occasionally. Boil hard for one minute, stirring constantly. Turn off heat, and immediately add the pectin, stirring to blend. Ladle into sterilized jars, leaving 1/4 inch head space. Process in boiling water bath for 5 minutes.

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