Cranberry and Orange Marmalade is a traditional American recipe for a classic Christmas preserve of cranberries cooked in sugar syrup that re mixed with marmalade, grand marnier and orange zest and boiled well before being stored in jars. The full recipe is presented here and I hope you enjoy this classic American version of: Cranberry and Orange Marmalade.
Add the sugar, water and ground cloves to a pan and cook on low heat until the sugar dissolves. Increase the heat to a boil then add the cranberries. Allow to simmer until the cranberries just soften (they need to keep their shape). this will take about 4 minutes. Take off the heat and allow to cool slightly.
Meanwhile, add the marmalade, Grand Marnier, orange zest and brandy to a pan and bring to a boil. Continue boiling, stirring constantly, until a confectioner's thermometer inserted into the marmalade reads 104°C (abut 20 minutes) then, using a slotted spoon transfer the cranberries to the marmalade mix and stir gently to combine.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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