Cranberry Orange Marmalade

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Tart cranberries and bright orange peel cook into a bold, jewel-toned marmalade that sets naturally without added pectin. This quick small-batch recipe is perfect for gifting, holiday breakfasts, and easy glazes.

Prep Time20

Cook Time15

Canning Time10

Total Time45

Course: marmalade

Cuisine: American

Keyword: cranberry canning recipes

Servings: servings, makes 4 half pint jars

Equipment

Water Bath Canner

Ingredients

3 cups cranberries about one 12-ounce bag
2 medium oranges quartered and sliced thin
2 cups water
2 cups sugar

Instructions

Combine cranberries, sliced oranges, and water in a large saucepan and bring to a boil. Cook for about five minutes, until the cranberries pop and release their juices.
Stir in the sugar and return to a full rolling boil. Boil for about seven to eight minutes, stirring often, until the marmalade thickens and passes a set test.
Ladle hot marmalade into hot half-pint jars, leaving 1/4 inch headspace. Remove bubbles, wipe rims, and apply lids and rings fingertip tight.
Process in a boiling water bath canner for 10 minutes, or 15 minutes if above 1,000 feet in elevation. Cool undisturbed and check seals before storing.

Notes

This recipe is easy to double, but larger batches don't heat evenly and may not set properly. Don't make more than a double batch at once.

This recipe makes about 4 half-pints, but the exact yield can vary a bit depending on how hard you boil and how thick you take the set.

Slice the oranges very thinly. Thin slices soften quickly during the short cook and give you classic marmalade texture without tough peel. If your slices are thick, the peel can stay chewy and the marmalade can taste more bitter.

Bitterness usually comes from thick peel, lots of pith, or seeds. Remove seeds as you slice, and keep the peel pieces small. If your oranges are especially thick-skinned or you’re sensitive to bitterness, you can blanch the sliced oranges for a minute or two in boiling water, drain, then proceed with the recipe (this is for flavor/texture, not safety).

The “7 to 8 minutes” at a rolling boil is a typical window, but it can shift based on pot width, burner strength, and batch evaporation. A wide pan helps it set faster and more reliably.

For the most reliable set, use a freezer plate test. Chill a small plate in the freezer before you start. When you think it’s ready, spoon a bit onto the cold plate, wait a few seconds, then push it with your finger. If it wrinkles and holds a line, it’s set. If it runs thin, boil another minute and test again.

Nutrition