Blood Orange And Cranberry MarmaladeFrom jo_jo_ba 1 year ago
How to make it
- Peel the zest from the orange and lemon with a vegetable peeler or zester.
- Place in the pot with the water and bring to a simmer.
- Cook, covered, for 20 minutes.
- Meanwhile, peel the pith off and chop the flesh of the citrus with the cranberries in a food processor or blender.
- Add to the pot and bring to a boil, then reduce heat, cover and cook 15 minutes.
- Add the sugars and bring to a rapid boil, stirring often.
- Boil until the mixture reaches the “gel” point (either tested on a plate from the freezer or by the “sheet test” from a spoon).
- Ladle into sterilized jars and process in a waterbath for 15 minutes.
The Cookjo_jo_ba Oshawa, CA
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