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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


  • 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


  • 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.