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mjdsinsacto · 11-23-2009, 05:22 PM

I love cranberry on thanksgiving!

Love it so much that for years, I served it right out of the can. Three years ago, I picked up this simple cranberry marmalade recipe from Martha Stewart's Living magazine.

Cranberry Marmalade makes about 4 1/2 cups

5 juice oranges, chopped into 1/4 inch dice (including peel)
5 cups fresh cranberries
2 1/2 cups sugar
1 cup water

In a medium saucepan, bring all ingredients to a boil.

Reduce heat, simmer until mixture is the consistency of loose jam, about 35 minutes.

Transfer to serving bowl. Refrigerate if desired, can keep up to a week in the fridge.

I also love this on buttered biscuits, toasted muffinss.

Enjoy!

11-23-2009, 05:22 PM	#6 (permalink)
mjdsinsacto reformed gardener mjdsinsacto's Photo Gallery Location: Rosemont, Sacramento, CA Find me on the map! Zone: 9 Name: mjd Join Date: Jul 2009 Posts: 843 BananaBucks : 14,341 Feedback: 0 / 0% Said "Thanks" 76 Times Was Thanked 226 Times in 98 Posts Said "Welcome to Bananas" 21 Times	Thanksgiving Recipes: Cranberry marmalade I love cranberry on thanksgiving! Love it so much that for years, I served it right out of the can. Three years ago, I picked up this simple cranberry marmalade recipe from Martha Stewart's Living magazine. Cranberry Marmalade makes about 4 1/2 cups 5 juice oranges, chopped into 1/4 inch dice (including peel) 5 cups fresh cranberries 2 1/2 cups sugar 1 cup water In a medium saucepan, bring all ingredients to a boil. Reduce heat, simmer until mixture is the consistency of loose jam, about 35 minutes. Transfer to serving bowl. Refrigerate if desired, can keep up to a week in the fridge. I also love this on buttered biscuits, toasted muffinss. Enjoy! __________________ Last edited by mjdsinsacto : 11-24-2009 at 07:11 PM. Reason: revised yield cup amount