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Marmalade: Cranberry Marmalade




Source of Recipe


Bonnie Lee Lapier


Recipe Introduction


This recipe won first prize at the Barnstable County Fair in 1988.



List of Ingredients




2 oranges
1 lemon
3 cups water
1 pound of cranberries
1 box powdered pectin
7 cups sugar


Recipe



Peel the oranges and lemon. Remove 1/2 of the white part and the rinds. Finely chop the remaining rinds. Put in large pot and add water and bring to a boil. Cover and simmer for 20 minutes, stirring occasionally. Chop the peeled fruit. Wash the cranberries and remove any bad ones. Add the fruit to the rind cover, and cook on low heat for 10 more minutes. Measure 6 cups of the prepared fruit into a large kettle. Add pectin and stir.

Cook on high heat and bring to a boil. Add the sugar and boil for 1 minute, stirring constantly. Remove from heat. Skim foam from the top.


Fill sterilized jars and seal with clean lids. Process 5 minutes in the boiling bath after covers are on.