There should be a recipe for orange maramalade and that will be mostly the same, expect you would be adding a bit more sugar due to the very tart crans. Cranberries by themsleves with just sugar added will set up as a jelly, due to the high natural pectin they contain. This is the same thing you see in cans during Thanksgiving.

Cranberries are so high in natural pectin and acid I wouldn't bother with using additional commercial pectin. The mixture will jell just fine on its own.

There are lots of cranberry-orange recipes around.

You can take 2 12-oz. packages of cranberries, 3 cups of sugar, 1 cup of water. Then you can add either 1 cup of orange juice or take a whole seedless orange, chop it up in a food processor and add that. Cook all together until thick (can use cold plate test). Jell point is 220 on a thermometer or 8 degrees above boiling for high-altitude.

At the end you can pulse the cooked mixture in a food-processor if you want it more finely chopped.

For a spicy holiday flavor you could cook the mixture with a cinnamon stick and/or a couple of cloves in a cheesecloth bag or tea ball. You might also consider stirring in a tablespoon of brandy, Grand Marnier or Cointreau at the end.

Bottle hot into hot clean jars and BWB 10 minutes as for any other jam.

Carol

Thanks you two - I knew I could count on you coming through for me. I'll pass on the "no needed pectin" - hadn't thought about that characteristic of cranberries as we don't deal with them often.

Love the idea of the Grand Marnier, Carol! Of course then I'll have to find something to do with the rest of the bottle. ;)

Dave

PS: The pseudo Orange Marmalade jelly I asked about a couple weeks back turned out pretty good. Too much pectin so over jelled but tastes good and looks quite pretty with the suspended slivers of orange peel. We did 1/2 OJ and 1/2 tangerine juice - makes a great glaze for ham and on pork tenderloin too!

If you don't want to go the no-pectin route, Sure-Jell has a cranberry-walnut recipe using powdered pectin. You could leave out the walnuts and use orange as part of the fruit total in lieu of some of the cranberries. Or you could compare amounts to the Certo recipe and adjust accordingly. At least this will give you an idea of the proportions. You'll get a higher yield using the pectin, but there'll be more sugar in proportion to the fruit.

I trust you Dave. I'm sure you'll figure out some use for the Grand Marnier!

Carol

Here is a link that might be useful: Sure-Jell Cranberry Walnut Jam

Top shelf margaritas!!

This one is very good. I haven't made it but I have eaten it! The recipe is from Gina on the Cooking Forum. Definitely use only the 4 1/2 cups of sugar; it's sweet enough.

Cranberry Citrus Marmalade
==========================================
Ingredients:
1 grapefruit
1 orange
2 1/2 cups water
3 cups fresh cranberries
1 3/4 oz powdered fruit pectin
6 1/2 cup sugar (I only used 4 1/2 cups - that's plenty sweet for me - what say ye Tracey?)

Method:
Remove peel from 1 grapefruit and 1 orange; scrape excess white membrane from peel. Cut peel into thin strips. In large kettle, combine peel and 2 1/2 cups water; cook, covered, over low heat until tender, 20 minutes.

Section grapefruit and orange; chop fruit. Add with 3 cups fresh cranberries to peel; simmer 10 minutes, stirring constantly. Stir in powdered fruit pectin. Bring to boil; stir in sugar. Bring to full rolling boil; boil hard 1 minute stirring constantly.

Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally. Ladle into hot sterilized jars. Seal.

Yield: 4 pints