CranRaspberry Marmalade
The simplest of recipes, the brightest of flavor, and a deepness of color give this one "two thumbs up". Enjoy!
Ingredients
- 3 cups fresh cranberries
- 1 cup fresh raspberries
- 1 pc. medium orange
- 1 pc. lemon
- 1/2 cup water
- 2 cups sugar
Instructions
- Using a vegetable peeler, peel the orange and lemon removing the outer rind and then julienne the rind into thin strips. Place the strips into a medium stainless steel or enameled dutch oven. Over medium heat add 1/2 cup water and the juice from the orange. Simmer these ingredients for 10 minutes, stirring occasionally.
- Add the cranberries and raspberries. Cook on medium heat, stirring occasionally, until the cranberries begin to pop. Using the back side of the spoon or spatula continue to mash most of the cranberries until only a few are left whole
- Add the sugar and increase the heat and cook, stirring often for 15 more minutes.
- Once the mixture has thickened to the consistency of a marmalade, not tight like a jam but a little bit of fluidity like a sauce, remove from heat and ladle into sterilized jars.
- Ladle into hot jars leaving 1/4" headspace, remove air bubbles and refill if necessary. Wipe rims and add hot lids/rings tighten the rings only "finger tight".
- Place jars in water bath canner and process for 10 minutes once the water has returned to a full boil.
- Makes 3 half pints and 1 - 4 oz.