Cranberry Orange Marmalade

Tart cranberries, sweet oranges, seasonal spices, and a splash of bourbon come together to make this divine Cranberry Orange Marmalade. Serve on buttered toast or package as gifts to share with friends.

Cranberry Orange Marmalade Recipe:

You’re in for a treat! I’m showing you how to make this scrumptious Cranberry Orange Marmalade. It is so good and I’m thrilled to be able to share the recipe with you.

Back when I owned my bed and breakfast, I had a little gift store inside. I would make and sell my own jellies, jams, and marmalades. I can’t tell you how many jars I made, possibly hundreds. While it was a lot of work, I really enjoyed the process, so I was glad to be back in the kitchen making this Cranberry Orange Marmalade.

This recipe was actually my mom’s idea. She spotted it in the British version of Good Housekeeping. (A shout out to them for the recipe.) She suggested giving it a try and I was totally on board.

The recipe combines cranberries, oranges, fresh ginger, seasonal spices, and a touch of bourbon. These ingredients are all on my favorites list, so how could the marmalade not be delicious?

I thoroughly enjoy the marmalade on a piece of buttered toast. While really good bread adds to the delight, I’m sure it’s just as good on white or wheat toast.

I’m also thinking about trying this as a holiday appetizer recipe. I think this could be really yummy when poured on top of a log of goat cheese or cream cheese and served with crackers. This is something I do with Red Pepper Jelly (you can get my recipe HERE) and love it, so I think this could work really well here too. I’ll give it a try and report back.

Also, in this post, I am back with my Tastes of the Season blogger friends. This week our theme is Christmas Sides. Right now I bet you’re thinking, “Is Cranberry Orange Marmalade really a side dish, Michael?” Well, I’d like to think so especially if you’re doing a Christmas breakfast or brunch. Sounds like a wonderful side to me and I’d also say it would make a lovely addition to your Christmas dinner rolls. You just need to get creative, friends. Anyhow, be sure to check out all of the delicious side dish recipes I’ve linked below. Enjoy!

And with that, I think we should begin making this Cranberry Orange Marmalade.

Side note: If you’ve never made a jam or a jelly, it does take a little bit of experience to get things right. This recipe is a little more challenging as it doesn’t call for pectin. You just need to give it time to thicken. I’ve provided tips for testing the marmalade to make sure it sets. I hope that helps!

Let’s get into the recipe.

Kitchen Tools I Recommend for This Recipe:

Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:

• cheesecloth
• chef’s knife
• cutting board
• measuring spoons
• measuring cups
• wooden spoon
• ladle
• half pint jars

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.

How to Make Cranberry Orange Marmalade:

Begin by laying out a piece of cheesecloth (about 10 x 10 inches) onto your work surface.

Add a large pan to your stove. Cut a lemon in half and juice it into the pan, then place the squeezed halves onto the cheesecloth. Add the cinnamon sticks, cloves, and ginger to the cheesecloth. Use a piece of twine to bundle the cloth into a bag. Place the bag into the pan. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.

Cut each orange into 8 wedges. Then, thinly slice each wedge to make small triangles. Remove and discard any seeds. Add the oranges and any juice to the large pan. Add the water to the pan.

Bring this mixture to a boil. Ensure the bag is submerged. Once boiling, turn down the heat and simmer for an hour or until the peel has completely softened. Stir often.

Remove the pan from the heat and lift out the bag. Set it to the side until cool enough to handle, then squeeze into the pan. You’ll want to extract as much of the thick and sticky liquid from the lemon halves as you can. This will help to thicken your marmalade.

Add the sugar and cranberries to the pan. Stir to combine. Turn up the heat to bring the mixture back to a low boil. Cook for 25-30 minutes or until the jelly thickens. Stir occasionally.

To test the thickness of your jelly, place a small plate in the freezer. Spoon a bit of the marmalade onto the plate and let it set for a few minutes until cool. Run your finger through the marmalade. If the line remains, then the setting point has been achieved. If you’re still not reaching your setting point, additional sugar can be added to help thicken the mixture.

Remove the pan from the heat and stir in the bourbon. Let this cool for about 10 minutes, then stir again to redistribute the fruit. Ladle the mixture into hot sterilized jars. Seal with new lids and allow the marmalade to cool and set before using: about 1-2 days. (A boil bath is typically not needed here. The jar should self-seal.)

The marmalade is shelf-stable once sealed. Refrigerate after opening.

That’s it!

I know the recipe seems complicated, but it’s really not and the resulting marmalade is worth the fuss.

If you’ve never made jam before, I definitely recommend having a go at it! It’s kind of a cathartic process and the end results are always pure yumminess.

Plus, the jars of marmalade are great for sharing with friends and family. I know I’ll be giving away a couple of these to some special people.

Enjoy!

TASTES OF THE SEASON CHRISTMAS SIDES:

And remember, before you carry on with your day, be sure to check out all of the delicious Tastes of the Season recipes I’ve linked below. I’m certain they’ll add a little flavor to your holiday!

Christmas Salad with Citrus Vinaigrette by Ella Claire & Co. | Cranberry Orange Marmalade by Inspired by Charm | Garlic and Herb Roasted Potatoes by Zevy Joy

Maple & Walnut Sweet Potatoes by French Country Cottage | Buttery Herb and Sausage Stuffing by Handmade Farmhouse

Cranberry Orange Marmalade Recipe:

Cranberry Orange Marmalade

Tart cranberries, sweet oranges, seasonal spices, and a splash of bourbon come together to make this divine Cranberry Orange Marmalade. Serve on buttered toast or package as gifts to share with friends.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Condiment, Side Dish

Cuisine: American

Keyword: cranberry, jam, jelly, marmalade, orange

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6 jars

Calories: 648kcal

Equipment

• cheesecloth
• chef's knife
• cutting board
• measuring spoons
• measuring cups
• wooden spoon
• ladle
• half pint jars

Ingredients

• 1 lemon
• 2 oranges
• 2 cinnamon sticks
• 2 whole cloves
• 1 inch piece fresh ginger root peeled and roughly chopped
• 4 1/2 cups water
• 4 1/2 cups sugar
• 3 cups fresh cranberries
• 2 tablespoons bourbon optional

Instructions

• Begin by laying out a piece of cheesecloth (about 10 x 10 inches) onto your work surface.
• Add a large pan to your stove. Cut a lemon in half and juice it into the pan, then place the squeezed halves onto the cheesecloth. Add the cinnamon sticks, cloves, and ginger to the cheesecloth. Use a piece of twine to bundle the cloth into a bag. Place the bag into the pan.
• Cut each orange into 8 wedges. Then thinly slice each wedge to make small triangles. Remove and discard any seeds. Add the oranges and any juice to the large pan. Add the water to the pan.
• Bring this mixture to a boil. Ensure the bag is submerged. Once boiling, turn down the heat and simmer for an hour or until the peel has completely softened. Stir often.
• Remove the pan from the heat and lift out the bag. Set it to the side until cool enough to handle, then squeeze into the pan. You'll want to extract as much of the thick and sticky liquid from the lemon halves as you can. This will help to thicken your marmalade.
• Add the sugar and cranberries to the pan. Stir to combine. Turn up the heat to bring the mixture back to a low boil. Cook for 25-30 minutes or until the jelly thickens.* Stir occasionally.
• Remove the pan from the heat and stir in the bourbon. Let this cool for about 10 minutes, then stir again to redistribute the fruit. Ladle the mixture into hot sterilized jars. Seal with new lids and allow the marmalade to cool and set before using: about 1-2 days. (A boil bath is typically not needed here. The jar should self-seal.)
• The marmalade is shelf-stable once sealed. Refrigerate after opening.

Notes

*To test the thickness of your jelly, place a small plate in the freezer. Spoon a bit of the marmalade onto the plate and let it set for a few minutes until cool. Run your finger through the marmalade. If the line remains, then the setting point has been achieved.

If you're still not reaching your setting point, additional sugar can be added to help thicken the mixture.

Nutrition

Calories: 648kcal | Carbohydrates: 165g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 175mg | Fiber: 5g | Sugar: 156g | Vitamin A: 136IU | Vitamin C: 40mg | Calcium: 46mg | Iron: 1mg