Recipe information
Yield
makes about 4 1/2 cups
Ingredients
5 juice oranges (6 ounces each), chopped into 1/4-inch dice (including peel)
5 cups fresh cranberries
2 1/2 cups sugar
Preparation
Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving. The marmalade can be refrigerated, covered, up to 1 week.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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