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Cookbooks

Cranberry Marmalade

Recipe information

  • Yield

    makes about 4 1/2 cups

Ingredients

5 juice oranges (6 ounces each), chopped into 1/4-inch dice (including peel)
5 cups fresh cranberries
2 1/2 cups sugar

Preparation

  1. Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving. The marmalade can be refrigerated, covered, up to 1 week.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsJamSpreadsAmericanCranberryBerryFruitOrangeCitrusDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerMake AheadSimmerThanksgivingCookbooks
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