Cranberry Orange And Red Wine Marmalade Recipes

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ORANGE-CRANBERRY MARMALADE

This delicious marmalade is quick and easy to make. You'll enjoy it on your morning toast or as a spread for cheese and crackers.

Provided by Goat Berry Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 8

Number Of Ingredients 4



Orange-Cranberry Marmalade image

Steps:

  • Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
  • Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
  • Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
  • Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 13.7 g

1 medium navel orange, zested
2 tablespoons dried cranberries, or more to taste
½ cup white sugar
2 tablespoons water

CRANBERRY RED WINE RELISH

This is a tasty and colorful relish for cranberries. I make up a batch of a dozen jars around Christmas for friends and neighbors.

Provided by Jansen

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 45m

Yield 24

Number Of Ingredients 5



Cranberry Red Wine Relish image

Steps:

  • Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
  • Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 14.7 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 13.1 g

1 ½ cups white sugar
1 cup dry red wine
1 (12 ounce) package fresh cranberries, rinsed and sorted
1 cinnamon stick
2 tablespoons orange zest, cut into slivers

CRANBERRY, ORANGE AND RED WINE MARMALADE

Categories     Condiment/Spread     Thanksgiving     Cranberry     Orange     Red Wine     Fall     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 5



Cranberry, Orange and Red Wine Marmalade image

Steps:

  • Using vegetable peeler, remove peel (orange part only) in long strips from oranges. Cut orange peel into matchstick-size strips. Cut white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments. Cut segments into 1/2-inch pieces.
  • Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Simmer 10 minutes. Add cranberries, half of orange peel and half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes. Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally. Cool, cover and refrigerate (marmalade will thicken). (Can be prepared 1 day ahead. Keep refrigerated.)

2 large thick-skinned navel oranges
1 cup orange juice
1/2 cup dry red wine
1 cup plus 2 tablespoons sugar
1 12-ounce package cranberries

CRANBERRY CITRUS MARMALADE

From Chamber of Commerce Cranberry cookbook, from Westport/Grayland area of Washington coast. Use fresh cranberries, in season. I buy many bags in season and freeze them for up to a year. If using frozen, no need to thaw them first.

Provided by Outta Here

Categories     Fruit

Time 1h10m

Yield 4 pints

Number Of Ingredients 6



Cranberry Citrus Marmalade image

Steps:

  • Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.
  • In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.
  • Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.
  • Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.
  • Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.
  • Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.

Nutrition Facts : Calories 1367.2, Fat 0.2, Sodium 34.2, Carbohydrate 354.1, Fiber 5.3, Sugar 330.4, Protein 1

1 grapefruit
1 orange
2 1/2 cups water
3 cups fresh cranberries (or frozen)
1 3/4 ounces powdered fruit pectin
6 1/2 cups sugar

STEAMED CRANBERRY PUDDING WITH ORANGE MARMALADE SAUCE

My mom always (and we expect it most definitely) makes a steamed date pudding over Christmas and for New Year's. I found this recipe and would love to borrow her steamed pudding mold and try this for Thanksgiving. This recipe needs a pudding steamer. I hope this pudding will become a family favorite like my mom's date pudding recipe.

Provided by HokiesMom

Categories     Dessert

Time 2h50m

Yield 1 pudding, 10 serving(s)

Number Of Ingredients 24



Steamed Cranberry Pudding With Orange Marmalade Sauce image

Steps:

  • Pudding:.
  • Combine flour, baking powder, cinnamon, salt, ginger, nutmeg and cloves in a small bowl with a whisk. Set aside.
  • Beat the sugar, brown sugar, butter, vanilla and egg in a large bowl at medium speed of a mixer until well blended (about 2 minutes).
  • Add flour mixture to the sugar mixture alternately with milk, beginning and ending with flour mixture.
  • Stir in cranberries, raisins and pecans.
  • Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with lid (also coated with cooking spray) and secure tightly. Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold. Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in the center of the pudding comes out almost clean, adding additional water as needed.
  • Cool on wire rack for 10 minutes.
  • Invert mold onto a platter and slice pudding. Serve pudding warm with Orange Marmalade Sauce (recipe below).
  • Sauce Recipe: Combine low-fat milk, sugar, cornstarch and egg in the top of a double boiler; stir well with a whisk.
  • Cook over simmering water until thick (about 6 minutes); stirring constantly.
  • Remove from heat and stir in marmalade, butter, orange rind and vanilla. Serve warm over the pudding.

Nutrition Facts : Calories 272.1, Fat 7.5, SaturatedFat 2.7, Cholesterol 47.1, Sodium 180.8, Carbohydrate 46.9, Fiber 2.1, Sugar 28, Protein 5.8

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon clove
1/3 cup sugar
1/3 cup dark brown sugar, packed
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
1/2 cup low-fat milk
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup golden raisin
3 tablespoons pecans, chopped
1 3/4 cups low-fat milk
3 tablespoons sugar
1 tablespoon cornstarch
1 large egg
2 tablespoons orange marmalade
1 teaspoon butter, softened
1/2 teaspoon orange rind, grated
1/2 teaspoon vanilla extract

CRANBERRY ORANGE MARMALADE

I just found this one the web and thought it'd be interesting to try. Cranberry, orange, and clove compliment each other so well- this ought to be good.

Provided by BothFex

Categories     Fruit

Time 1h15m

Yield 4 8oz. jars

Number Of Ingredients 8



Cranberry Orange Marmalade image

Steps:

  • Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves.
  • Increase heat and bring to boil.
  • Add cranberries.
  • Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes.
  • Cool slightly.
  • Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan.
  • Boil until mixture registers 220F.
  • (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes.
  • Cool slightly.
  • Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid).
  • Mix gently.
  • Spoon into four 1-cup jelly jars.
  • Seal tightly.
  • Cool completely.
  • (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.

Nutrition Facts : Calories 799.4, Fat 0.1, Sodium 135.8, Carbohydrate 213.2, Fiber 3.3, Sugar 194.9, Protein 0.9

1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries
3 cups good-quality orange marmalade (about 2 1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or 1/3 cup orange juice
3 tablespoons orange zest
2 tablespoons brandy (optional)

CRANBERRY-ORANGE MARMALADE

Categories     Condiment/Spread     Liqueur     Berry     Citrus     Breakfast     Brunch     Quick & Easy     Cranberry     Orange     Triple Sec     Winter     Edible Gift     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes four 8-ounce jars

Number Of Ingredients 8



Cranberry-Orange Marmalade image

Steps:

  • Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Add cranberries. Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes. Cool slightly.
  • Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan. Boil until mixture registers 220°F. (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes. Cool slightly.
  • Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid). Mix gently. Spoon into four 1-cup jelly jars. Seal tightly. Cool completely. (Can be prepared 4 weeks ahead. Refrigerate.)

1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries
3 cups good-quality orange marmalade (about 2 1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or orange juice
3 tablespoons grated orange peel
2 tablespoons brandy (optional)

CRANBERRY SAUCE WITH MARMALADE AND CINNAMON

Categories     Sauce     Side     Christmas     Thanksgiving     Quick & Easy     Cranberry     Orange     Fall     Cinnamon     Jam or Jelly     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6



Cranberry Sauce with Marmalade and Cinnamon image

Steps:

  • Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)

1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries
1/3 cup finely chopped fresh Italian parsley
Freshly ground black pepper

CRANBERRY ORANGE MARMALADE

This sweet-sour marmalade is nice on toast or biscuits, or with crackers and strong-flavored cheeses. From Cooking Light.

Provided by Chef PotPie

Categories     Breakfast

Time 2h15m

Yield 4 cups

Number Of Ingredients 4



Cranberry Orange Marmalade image

Steps:

  • Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips.
  • Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
  • Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.

3 1/2 lbs navel oranges (about 6 medium)
1 1/2 cups water
3 cups sugar, divided
1 (12 ounce) package fresh cranberries

CRANBERRY MARMALADE

Make and share this Cranberry Marmalade recipe from Food.com.

Provided by Sharon123

Categories     Fruit

Time 1h

Yield 8 half pint jars

Number Of Ingredients 7



Cranberry Marmalade image

Steps:

  • Cut oranges and lemon into quarters, and remove seeds.
  • Grind the fruit, chop fine, or cut crosswise into wafer-thin slices.
  • Add water and soda.
  • Bring to boil and simmer, covered, for 20 minutes, stirring occasionally.
  • Add cranberries and simmer, covered, for 10 minutes.
  • Measure 5 cups fruit into very large saucepan.
  • Add sugar and mix well.
  • Put over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat and at once stir in pectin.
  • Skim off foam with metal spoon.
  • Then stir and skim for 7 minutes to cool slightly and to prevent floating fruit.
  • Ladle into hot sterlized jars, and seal.
  • Makes about eight 1/2- pint jars.

Nutrition Facts : Calories 673.9, Fat 0.1, Sodium 24, Carbohydrate 174.3, Fiber 3.7, Sugar 167.8, Protein 0.6

2 oranges
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
1 lb ripe cranberries
6 1/2 cups sugar
1/2 bottle liquid pectin

CRANBERRY ORANGE MARMALADE

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 5



Cranberry Orange Marmalade image

Steps:

  • Remove peel from oranges using vegetable peeler. Finely chop the peel. Juice the oranges, removing any pits, into a measuring cup. Add water to juice to make a total of 4 cups of liquid.
  • Put cranberries, orange peel and juice plus water in 5qt pot. Bring to boil. Reduce heat to low; cover and cook for 10 min. Mash well with a potato masher.
  • Add sugar to prepared fruit. Bring mixture to full boil on high heat. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Skim off any foam. Put into prepared 8 oz. canning jars. Process in BWB for 10 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

2 oranges
Water
2 lb fresh cranberries
5-1/2 cups sugar
1 pouch Certo Liquid Pectin

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