Introduction

This Orange Cranberry Christmas Marmalade is a bright, festive spread bursting with citrus and tart cranberry flavors. Perfect for holiday breakfasts or as a gift, it combines sweet and tangy notes in a beautifully textured preserve.

A round, clear glass jar filled with vibrant red jam, showing visible thin orange peel strips and fruit chunks inside. The jam has a glossy, thick texture and the jar sits on a wooden and white marbled surface. In the background, a second similar glass jar is slightly blurred, decorated with a red and white checkered ribbon tied around its neck. A gold spoon is positioned next to the jar in the foreground. The scene is brightly lit, highlighting the shiny reflections on the jam and glass. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium-size navel oranges (3 if they’re large)
1 cup coarsely chopped cranberries
4 ¼ cups sugar
¾ cup water
Finely zested zest of 1 lemon
2 tablespoons fresh lemon juice
1.75 ounce box powdered fruit pectin (such as SURE-JELL)

Instructions

Step 1: Wash clean glass jars and lids with hot water or run through the dishwasher. Dry thoroughly. You’ll need enough jars to hold about 5 cups of marmalade.
Step 2: Remove just the colored zest from the oranges and lemon using a small zester or vegetable peeler. Cut the zest into thin slivers or finely chop, then set aside in a small bowl.
Step 3: Peel the remaining orange peel off the fruit. Slice and then coarsely chop the oranges, reserving any juice. Place the oranges and juice in a bowl.
Step 4: Add 1 cup of coarsely chopped cranberries to the oranges and stir. Measure exactly 2⅓ cups of the mixture and transfer to a large pot. If needed, add a little water or orange juice to reach 2⅓ cups. Discard or save any extra fruit mixture.
Step 5: Add the sugar to the pot and stir to combine. Heat over medium-high heat, stirring frequently until the mixture reaches a full rolling boil. Boil for 30 seconds, stirring constantly, then remove from heat.
Step 6: In a small saucepan, add ¾ cup water and sprinkle in the powdered pectin. Stir until dissolved. Bring to a rolling boil and continue boiling for 1 minute while stirring continuously.
Step 7: Pour the hot pectin mixture, lemon zest, orange zest, and lemon juice into the fruit pot. Stir vigorously for 3 minutes to ensure proper setting.
Step 8: Immediately transfer the marmalade into prepared jars, filling to within ½ inch of the top. Wipe rims clean, seal with lids, and let stand at room temperature for a few hours before refrigerating.

Tips & Variations

Use a fine zester to avoid white pith, which can make the marmalade bitter.
For a smoother texture, chop the fruit finer or pulse briefly in a food processor before cooking.
Try substituting some cranberries with raspberries or cherries for a different tartness.
If you prefer less sweetness, reduce sugar by up to ½ cup, but note this may affect the setting.

Storage

Store the marmalade in the refrigerator for up to 3 weeks. For longer storage, freeze in airtight containers for up to 1 year. Thaw frozen marmalade in the refrigerator before use. Always use a clean spoon when scooping to maintain freshness.

How to Serve

A round, clear glass jar filled with a bright red, glossy jam that shows visible pieces of fruit and thin orange peel strips inside. The jam has a thick texture with some bubbles near the surface. In the background, another similar glass jar is slightly blurred, tied with a red and white checkered ribbon. The jars sit on a white marbled surface with a golden spoon placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used. Thaw and drain them slightly before combining with the oranges to avoid extra liquid that might affect the consistency.

Do I need to sterilize the jars if I’m refrigerating the marmalade?

While sterilizing jars is not strictly necessary if you plan to refrigerate and consume within a few weeks, it helps extend freshness and reduce contamination risks. If you freeze the marmalade, sterilizing is recommended for best results.