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Tangy, sweet and spiced cranberry orange jam that’s perfect for Christmas. This easy to make cranberry marmalade takes only 30 minutes to make. Perfect to be used as cake filling, yoghurt topping or eaten with toast.
I even use it to make a delicious holiday cookie called rugelach flavored with, you guessed it, orange and cranberry. This jam cooks up so quickly, uses apple, instead of pectin, to thicken it, and can be refrigerated or frozen. No canning required.
Delicious and easy cranberry and orange jam - perfect for the holidays! (cooking time includes canning/processing time as well) Yields 4 Qty. 12 oz.
Simply combine the pectin with water in a small saucepan. Bring it to a boil and time for 1 minute. Add the pectin mixture to the orange-cranberry mixture and stir, stir, stir. Scoop the beautiful jam into jars and stand back to admire your gorgeously-hued handiwork! How to use this Christmas Marmalade
ingredients. 4 cups fresh or frozen cranberries. 3 cups water. 3/4 cup orange juice. 1/4 cup lemon juice. 4 cups sugar. 2 pouches liquid pectin (3 ounce ea) directions. Place cranberries and water in a heavy-bottomed 8- to 10-quart pan. Bring to boil over high heat; reduce heat and simmer, uncovered, until berries begin to pop (about 10 minutes).
Say happy holidays with this festive Cranberry Orange Jam! Make a batch of holiday homemade jam to give as Christmas gifts, or save this small-batch jam for yourself so you can enjoy cranberries year round. You can also skip the canning instructions and serve this as a cranberry orange sauce instead.
Easy! This jam is not overly sweet. It is delicious served: on scones or English muffins. over cream cheese on crackers as part of a charcuterie board. basted on grilled or roasted poultry. as an accompaniment to turkey, ham or pork. RECIPE. Ingredients. 2 bags (12 ounces each), fresh or frozen cranberries.