Artisanal Preserves by Madelaine Bullwinkel

Author:Madelaine Bullwinkel
Language: eng
Format: epub
Tags: preserves, jams, marmalades, jellies, cook book, muffins, scones, crepes, pastries, desserts, breakfast, chez madelaine
Publisher: Agate Publishing
Published: 2014-11-11T16:00:00+00:00

Quick Orange Cranberry Marmalade

A preserve rich in oranges and cranberries comes in handy for many occasions, from Thanksgiving through the Christmas holiday. It also makes a memorable sweet-sour filling for a dessert tart garnished with fresh orange slices. You could even use it as a relish with turkey or ham. Wouldn’t it also make a delightful holiday gift? Butter Pecan Muffins and Cream Scones are my favorite breads with this preserve.

YIELD: 3 CUPS

3 medium navel oranges (1 pound)

Water

2 cups cranberries

3 cups sugar

Scrub the oranges and finely chop one in the work bowl of a food processor with rapid pulsing action. Cut peel from the other two oranges. Reserve the peel of one orange in a cheesecloth bag; discard remaining peel. Halve and thinly slice the peeled oranges. Measure the chopped orange, orange slices, and orange peel and pour an equal volume of water into a heavy, non-reactive 5-quart pan. Add the chopped and sliced orange and bag of orange peels to the pan, cover, and bring mixture to a boil. Uncover and simmer for 15 minutes.

Pick over and discard bruised cranberries before measuring them. Rinse them, add them to the orange mixture, cover the pan, and return mixture to a simmer. Cook for 10 minutes, stirring regularly. Measure and reduce this marmalade base to 3 cups. Remove the cheesecloth bag and squeeze out the juices into the base.

Return to a boil and stir in the sugar ½ cup at a time, allowing mixture to return to a boil each time before adding more. Continue to cook until the marmalade reaches the jell point, which is 8 degrees above the boiling temperature measured on your thermometer. This will take 5 to 10 minutes.

Pour the marmalade into a 1-quart measure, and let it sit for 5 minutes, stirring down the fruit pieces occasionally. Pour into hot, sterilized jelly jars to within ¼ inch of the rims. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert jars briefly to vacuum seal; or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

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