This spiced cranberry and orange marmalade is the perfect festive preserve. Whether it’s for your toast on Thanksgiving morning or for Christmas day it will make you smile. Oh and it tastes just fabulous too. Like all my preserves there is no pectin in this recipe.
Christmas is coming, well no, it is all around us. The tree is up, the decorations and pine needles already meeting the floor with that characteristic tinkle.
There are adverts on TV, movies full of goodwill, kids and snow, Santa Claus in the shopping centres and panic stricken faces as people shop like mad and rush hither and thither trying to get everything done.
I feel the most Christmassy when I am busy in the kitchen making foodie gifts to give to family and friends. This past week has been all about kitchen crafting and it has been made even more Christmassy by the snowy weather.
Nothing beats looking out on a chilly white glittering garden from the warmth and comfort of a steamy kitchen filled with the aroma of spices and citrus fruits.
I made this Cranberry and Orange marmalade yesterday to pack into my festive goodie bags. I wanted to make something that really featured Christmassy ingredients and would be just a little bit special, and this cranberry and orange marmalade fitted the bill perfectly.
Ingredients for cranberry and orange marmalade
All those gorgeous seasonal goodies – oranges, cranberries, ginger, cinnamon and just a wee dash of Scotch whisky. This really smells and tastes of Christmas.
What type of oranges?
I just used normal oranges and not Seville oranges as one normally would when making marmalade. The reason being there were none in the shops and I just wanted to make this now for Christmas. I didn’t want to wait till January when there just might be the right sort of citrus around.
Here’s what you will need and how to make your own –
Ingredients
- 500g/1 lb oranges (unwaxed if possible)
- 1 lemon
- Thumb sized piece of fresh ginger root
- 1 large cinnamon stick
- 300g/11 oz fresh cranberries
- 650g/1 lb 7 oz granulated sugar
- 500ml/1 pint water
- 150ml/5 fl oz whisky
How to make cranberry and orange marmalade
- If you are using normal unwaxed fruit then scrub them really well in hot soapy water to remove the protective wax and rinse thoroughly and towel dry.
- Peel the fruit trying to avoid the bitter white pith and finely shred the skins.
- Toss the shredded peel of both oranges and lemon into a large heavy based preserving pan .
- Cut the fruit in half and squeeze out all the juice and add this to the pan.
- Scrape out all the flesh and seeds and tie this up in a little piece of muslin or an old hanky and toss into the pan (this will help to add both flavour).
- Peel and grate the ginger and add this to the pan along with the cinnamon stick
- Now add the water and bring the pan to the boil then lower the heat, cover and let it simmer for 30 minutes
- Add the cranberries, recover and continue simmering for a further 30 minutes.
- Fish out the little muslin bag and discard.
- Mash with a potato masher to break down the cranberries.
- Stir in the sugar and once dissolved completely raise the temperature to a boil and let it bubble away for 20 minutes or until the setting point has been reached.
- Stir in the whisky
- Remove the cinnamon stick and ladle the marmalade into sterilised jars and pop on the lids.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How much marmalade does it make?
This recipe made me eight small sized jars which was just perfect for my prezzie bags. This year instead of baskets and boxes I managed to find some really cute little gift bags with holly on them. Maybe I should think about making my own, but what the hell not this time round.
The bags hold my cranberry and orange marmalade, hot salt, a little bottle of cassis that I made in the summer when the blackcurrants were abundant, and a brilliant new mustard that I’ll be showing you later.
How long will this marmalade keep
This will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
There is something so special about just pottering in the kitchen with Christmas songs on the radio and snow outside the window. It is the stuff that little memories are made of. I hope you make some foodie gifts this Christmas and some lovely little memories too.
Looking for more creative uses for cranberries? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Spiced Cranberry And Orange Marmalade
Ingredients
- 500 g oranges unwaxed if possible
- 1 lemon
- 2 tbsp grated ginger
- 1 large cinnamon stick
- 300 g fresh cranberries
- 650 g granulated sugar
- 500 ml water
- 150 ml whisky
Instructions
- If you are using normal unwaxed fruit then scrub them really well in hot soapy water to remove the protective wax and rinse thoroughly and towel dry.
- Peel the fruit trying to avoid the bitter white pith and finely shred the skins.
- Toss the shredded peel of both oranges and lemon into a large heavy based preserving pan .
- Cut the fruit in half and squeeze out all the juice and add this to the pan.
- Scrape out all the flesh and seeds and tie this up in a little piece of muslin or an old hanky and toss into the pan (this will help to add both flavour).
- Peel and grate the ginger and add this to the pan along with the cinnamon stick
- Now add the water and bring the pan to the boil then lower the heat, cover and let it simmer for 30 minutes
- Add the cranberries, recover and continue simmering for a further 30 minutes.
- Fish out the little muslin bag and discard.
- Mash with a potato masher to break down the cranberries.
- Stir in the sugar and once dissolved completely raise the temperature to a boil and let it bubble away for 20 minutes or until the setting point has been reached.
- Stir in the whisky
- Remove the cinnamon stick and ladle the marmalade into sterilised jars and pop on the lids.
Your Kitchen IS Christmas!! I love the sound of this recipe – will have to see if I can find some time to make it! I owe you a letter my friend, it’s coming – been so busy with work and trying to get all the things done for Christmas – my grandkids arrive on Saturday night!!! That will be Christmas for me – seeing those little faces. Love the new look of your blog – you are the Madonna of blogging – always reinventing!! xoxo, Nan
Hi Nan
Well what can I say, the Madonna of blogging eh! Been called many things in my time and I shall take that as a compliment! Have a great time with those adorable grandkids and write me when you have a mo, can’t wait to hear from you.
Have a great Christmas
love
Madge!
When does the whiskey go in?
At the last minute before ladling into jars.
K
I swear I’ve read the instructions three times and I don’t see where the 5oz of whiskey comes in. Is it at the beginning or the end? That sounds like a lot of whiskey.
Thanks!
Augh! Me too! When do you add the whisky?!?
Oops, should have said you add the whisky at the very end just before potting up the marmalade.
K x
I had a question about the whiskey as well. Do you add it in when everything is bubbling or just at the end? I would imagine it should but wasn’t sure.
Hi Christina
Add right at the end.
K x
If you cannot take alcohol what can I use to substitute the whisky ? Also I think you should remove the cinnamon stick at instruction 9) and replace after instruction 10)
Thanks
Don
just omit the whisky
Thanks Karon the marmalade is on my Xmas making. list for myself and my Romanian friends . I presume that it matures with time so I will be making it next week . Thanks again
Don Swinburne
The marmalade matures beautifully so should make great gifts for your friends.
K x
Sounds delicious! Is there a different (more subtle) alcohol I could use? Maybe dark rum? How long will the marmalade keep? Can I or should I process the jars in hot water if making now for Christmas gifts?
The marmalade will keep for 6 months or more. You could use rum it would be a good choice.
K x
When you say small, what size of jars did you use? 250ml? Thanks for the beautiful recipe!
FYI, it made me 5 250-ml jars.
great, enjoy!
K x
Yes that and slightly smaller
K x
Should this be hot water bathed?
In UK we don’t tend to use hot water bath method, just method shown in recipe.
K x
When you mash the mixture to break up the cranberries doesn’t it break up the fruit shreds as well as they will now be softer?
Mine worked fine
K
I’m just making this recipe and have doubled up the quantities as I sell my preserves to fundraise for charity. It’s looking good but I was surprised to see so many tiny little seeds/pips from the cranberries. I’m just hoping they won’t spoil the texture of the marmalade.
As you can see from my recipe I didn’t have a problem with seeds. Hope yours works out.
K x
I made your marmalade this week it’s lovely and I really enjoyed making it thank you I also love your kitchen have you any other ideas for foodie gift bags please x
Hi Debbie
So glad you enjoyed the marmalade. It’s one of my favourites. If you look at my latest round-up post I have putb all my foodie gift ideas in one place for you. Check it out here https://larderlove.com/100-homemade-liqueurs-and-edible-gifts-for-christmas/.
So thrilled you like my kitchen!
K
HOW DO YOU GET THE MARMALADE CLEAR AS IN THE PHOTOS?
Hi Janice
This is just how my marmalade turns out when I do this recipe, it’s always this colour. Has yours gone cloudy or something?
K
Your spiced cranberry marmalade recipe sounds delicious and I am wondering if you could use frozen cranberries instead of fresh.
Hi Muriel
Yes you can use frozen cranberries. Hope you like it
K