Cranberry And Orange Marmalade

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.

What is in it?

Packed with those oh so seasonal ingredients of oranges, cranberries, ginger, cinnamon and just a wee  dash of Scotch whisky, it really smells and tastes of Christmas.

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 and not in January when there just might be the right sort of citrus around.

Here’s what you will need and how to make your own –

CRANBERRY AND ORANGE MARMALADE

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

Here’s How

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.

Remove the cinnamon stick and ladle the marmalade into sterilised jars and pop on the lids.

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.

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.

Karon x

Print Recipe

4.5 from 2 votes

Cranberry And Orange Marmalade

This Christmassy marmalade is sweet and tangy and makes the perfect foodie gift.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: sweet preserves

Servings: 8 jars

Author: Karon Grieve

Ingredients

• 500 g/1 lb oranges unwaxed if possible
• 1 lemon
• Thumb sized piece of fresh ginger root
• 1 large cinnamon stick
• 300 g/11 oz fresh cranberries
• 650 g/1 lb 7 oz granulated sugar
• 500 ml/1 pint water
• 150 ml/5 fl oz 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.
• Remove the cinnamon stick and ladle the marmalade into sterilised jars and pop on the lids.

Notes

vegetarian

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