Marmalade Cranberry Flapjack Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 22cm square cake tin with baking parchment. Melt the butter, caramel and sugar in a large saucepan, then tip in the oats and flour. Stir well, making sure every oat is covered in the buttery mixture, then tip into your cake tin and press down firmly with the back of a spoon to level the surface. Bake for 40 mins.
• Tip the remaining caramel and butter into a small saucepan, and bubble for 5 mins, stirring continuously, until the mixture turns dark golden brown and thickens a little. When the flapjacks have finished cooking, remove them from the oven and pour over the hot caramel. Leave to cool for 5 mins, then scatter with the seeds, cranberries and chocolate chips. Leave to cool completely in the tin before cutting into squares.

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.

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.

Steps:

• 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.

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats.
• Tip the oat mixture into the lined baking tin and press down with the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown. Leave to cool, then cut into 9 or 12 flapjacks.