Best Cranberry Marmalade Recipes

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ORANGE-CRANBERRY MARMALADE



Orange-Cranberry Marmalade image

This delicious marmalade is quick and easy to make. You'll enjoy it on your morning toast or as a spread for cheese and crackers.

Provided by Goat Berry Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 medium navel orange, zested
2 tablespoons dried cranberries, or more to taste
½ cup white sugar
2 tablespoons water

Steps:

  • Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
  • Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
  • Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
  • Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 13.7 g

CRANBERRY AND ORANGE MARMALADE SAUCE



Cranberry and Orange Marmalade Sauce image

Add a citrus twist to simple 30-minute cranberry sauce.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 16

Number Of Ingredients 5

2 cups fresh or frozen cranberries (8 oz)
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange marmalade

Steps:

  • Wash cranberries; remove blemished berries.
  • In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop.
  • Stir in marmalade. Serve sauce warm or chilled.

Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (2 tablespoons), Sodium 0 mg, Sugar 12 g, TransFat 0 g

CRANBERRY MARMALADE



Cranberry Marmalade image

Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 4 1/2 cups

Number Of Ingredients 3

5 juice oranges (6 ounces each), chopped into 1/4-inch dice (including peel)
5 cups fresh cranberries
2 1/2 cups sugar

Steps:

  • 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.

KITTENCAL'S PARTY MEATBALLS WITH CRANBERRY-MARMALADE SAUCE



Kittencal's Party Meatballs With Cranberry-Marmalade Sauce image

I find this is the best recipe for appetizer meatballs everyone seems to like this one when I serve it at my get togethers, but you most certainly can use your own favorite meatball recipe for this, or see my Parmesan meatball recipe#69173 you can reduce the garlic amount to taste if desired. Don't omit the dry onion soup, it what makes these meatballs Yield is only estimated and all amounts can be adjusted to taste.

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 40 meatballs (approx)

Number Of Ingredients 17

2 1/2 lbs lean ground beef
2 tablespoons fresh minced garlic (or to taste)
2 small eggs, slightly beaten
2 (1 ounce) packages lipton dry onion soup mix (can use only one package, two is better!)
2 -3 tablespoons grated parmesan cheese (optional)
1/4 cup breadcrumbs
2 teaspoons black pepper (or to taste)
1 teaspoon seasoning salt (can use more)
1 (16 ounce) can cranberry sauce
1 teaspoon garlic powder (or to taste)
1 (12 ounce) jar Heinz Chili Sauce
3/4 cup marmalade
1/4 cup water
2 tablespoons soy sauce (can use more)
2 tablespoons red wine vinegar
1 -2 teaspoon dried red pepper flakes
black pepper (optional)

Steps:

  • In a bowl combine all the meatball ingredients together.
  • Shape into 1-inch balls.
  • In a skillet brown the meatballs in hot oil over medium heat for about 5-6 minutes (meatballs will not be completely cooked through) remove and drain on paper towels.
  • For the sauce; in a large saucepan mix together the cranberry sauce with all remaining ingredients; cook over medium heat stirring constantly until smooth.
  • Season with black pepper if desired.
  • Add in the browned meatballs; reduce heat to low and cook about 20-25 minutes or until the centers are no longer pink.
  • Delicious!

Nutrition Facts : Calories 102.6, Fat 3.5, SaturatedFat 1.4, Cholesterol 26.9, Sodium 251.4, Carbohydrate 11.3, Fiber 0.6, Sugar 8.4, Protein 6.7

CRANBERRY MARMALADE



Cranberry Marmalade image

Make and share this Cranberry Marmalade recipe from Food.com.

Provided by Sharon123

Categories     Fruit

Time 1h

Yield 8 half pint jars

Number Of Ingredients 7

2 oranges
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
1 lb ripe cranberries
6 1/2 cups sugar
1/2 bottle liquid pectin

Steps:

  • Cut oranges and lemon into quarters, and remove seeds.
  • Grind the fruit, chop fine, or cut crosswise into wafer-thin slices.
  • Add water and soda.
  • Bring to boil and simmer, covered, for 20 minutes, stirring occasionally.
  • Add cranberries and simmer, covered, for 10 minutes.
  • Measure 5 cups fruit into very large saucepan.
  • Add sugar and mix well.
  • Put over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat and at once stir in pectin.
  • Skim off foam with metal spoon.
  • Then stir and skim for 7 minutes to cool slightly and to prevent floating fruit.
  • Ladle into hot sterlized jars, and seal.
  • Makes about eight 1/2- pint jars.

Nutrition Facts : Calories 673.9, Fat 0.1, Sodium 24, Carbohydrate 174.3, Fiber 3.7, Sugar 167.8, Protein 0.6

CRANBERRY ORANGE MARMALADE



Cranberry Orange Marmalade image

This sweet-sour marmalade is nice on toast or biscuits, or with crackers and strong-flavored cheeses. From Cooking Light.

Provided by Chef PotPie

Categories     Breakfast

Time 2h15m

Yield 4 cups

Number Of Ingredients 4

3 1/2 lbs navel oranges (about 6 medium)
1 1/2 cups water
3 cups sugar, divided
1 (12 ounce) package fresh cranberries

Steps:

  • Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips.
  • Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
  • Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.

CRANBERRY & MARMALADE SAUCE



Cranberry & marmalade sauce image

A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes

Provided by Sara Buenfeld

Categories     Condiment

Time 15m

Number Of Ingredients 4

300g pack fresh or frozen cranberries
juice 1 orange
50g light muscovado sugar
100g orange shred marmalade

Steps:

  • Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.

Nutrition Facts : Calories 69 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber

CRANBERRY ORANGE MARMALADE MUFFINS



CRANBERRY ORANGE MARMALADE MUFFINS image

This is my daughter's favorite muffin recipe. I am about to whip up some for her now. I kind of like them myself and the fact that I can use the orange marmalade instead of orange zest.

Provided by Jewel Hall

Categories     Muffins

Time 40m

Number Of Ingredients 15

2 1/2 c all purpose flour
1/4 c granulated sugar
1/4 c light brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 c butter milk
1/2 c orange marmalade
5 Tbsp melted butter
1 large egg
1 c chopped cranberries
1/2 c chopped walnuts

Steps:

  • 1. Grease 12 muffin cups or line with paper muffin liners.
  • 2. In a large mixing bowl, mix together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center.
  • 3. In a separate bowl, whisk together buttermilk, marmalade, melted (cooled) butter, and egg. Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped cranberries (I chop mine in the food processor)and walnuts.
  • 4. Use an ice cream scoop and spoon batter into muffin cups, filling 2/3 full. Bake in a pre heated oven at 400 degrees F. until tops are firm and lightly browned, about 20 minutes.
  • 5. Cool muffins in pan on a rack for 5 minutes; turn out of pan to completely cool.

EASY GINGER, CRANBERRY AND PEACH PRESERVES - MARMALADE



Easy Ginger, Cranberry and Peach Preserves - Marmalade image

Serve this wonderful ginger, cranberry and peach marmalade with holiday roast turkey or ham, -or- spread on warm buttered toast with a cuppa! Would also be great drizzled over a round of warm brie! Delicious! Quick and easy recipe-- NO canning involved! Makes about 3 cups.

Provided by BecR2400

Categories     Berries

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 5

1 cup sugar
1 cup water
1 (12 ounce) package fresh cranberries (or frozen cranberries)
2 tablespoons minced crystallized ginger
8 ounces frozen sliced peaches, cut into 1/2-inch pieces (2 cups)

Steps:

  • Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to a boil.
  • Add cranberries; return mixture to a boil.
  • Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes.
  • Remove from heat. Stir in ginger; let stand 5 minutes.
  • Mix in peaches. Cool.
  • Chill at least 2 hours and up to 3 days. Freezes well in an airtight container for up to 3 months.
  • Makes about 3 cups.
  • Note: Time does not include chill time.

Nutrition Facts : Calories 96.3, Fat 0.1, Sodium 2.1, Carbohydrate 24.9, Fiber 1.7, Sugar 22.1, Protein 0.2

CRANBERRY SAUCE WITH MARMALADE AND CINNAMON



Cranberry Sauce with Marmalade and Cinnamon image

Categories     Sauce     Side     Christmas     Thanksgiving     Quick & Easy     Cranberry     Orange     Fall     Cinnamon     Jam or Jelly     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries
1/3 cup finely chopped fresh Italian parsley
Freshly ground black pepper

Steps:

  • Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)

CRANBERRY-ORANGE MARMALADE



Cranberry-Orange Marmalade image

Categories     Condiment/Spread     Liqueur     Berry     Citrus     Breakfast     Brunch     Quick & Easy     Cranberry     Orange     Triple Sec     Winter     Edible Gift     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes four 8-ounce jars

Number Of Ingredients 8

1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries
3 cups good-quality orange marmalade (about 2 1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or orange juice
3 tablespoons grated orange peel
2 tablespoons brandy (optional)

Steps:

  • Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Add cranberries. Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes. Cool slightly.
  • Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan. Boil until mixture registers 220°F. (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes. Cool slightly.
  • Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid). Mix gently. Spoon into four 1-cup jelly jars. Seal tightly. Cool completely. (Can be prepared 4 weeks ahead. Refrigerate.)

CRANBERRY, ORANGE AND RED WINE MARMALADE



Cranberry, Orange and Red Wine Marmalade image

Categories     Condiment/Spread     Thanksgiving     Cranberry     Orange     Red Wine     Fall     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 5

2 large thick-skinned navel oranges
1 cup orange juice
1/2 cup dry red wine
1 cup plus 2 tablespoons sugar
1 12-ounce package cranberries

Steps:

  • Using vegetable peeler, remove peel (orange part only) in long strips from oranges. Cut orange peel into matchstick-size strips. Cut white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments. Cut segments into 1/2-inch pieces.
  • Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Simmer 10 minutes. Add cranberries, half of orange peel and half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes. Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally. Cool, cover and refrigerate (marmalade will thicken). (Can be prepared 1 day ahead. Keep refrigerated.)

CRANBERRY-MARMALADE HOLIDAY MUFFINS



Cranberry-Marmalade Holiday Muffins image

Make and share this Cranberry-Marmalade Holiday Muffins recipe from Food.com.

Provided by NoraMarie

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

2 1/4 cups flour
1/4 cup sugar
1/4 cup light brown sugar, firmly packed
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup buttermilk
1/2 cup orange marmalade
5 tablespoons melted butter
1 large egg
1 cup chopped cranberries
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 400°F.
  • Grease 12 muffin cups.
  • In a large mixing bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
  • Make a well in the center.
  • In a separate bowl, whisk together buttermilk, marmalade, melted cooled butter and egg.
  • Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped nuts and cranberries.
  • Spoon batter into muffin tins, filling cups about 2/3 full.
  • Bake until tops are firm and lightly browned, about 20 minutes.
  • Cool muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely.

Nutrition Facts : Calories 245, Fat 8.8, SaturatedFat 3.6, Cholesterol 29, Sodium 304.1, Carbohydrate 38.5, Fiber 1.5, Sugar 18.1, Protein 4.5

CRANBERRY ORANGE MARMALADE



Cranberry Orange Marmalade image

I just found this one the web and thought it'd be interesting to try. Cranberry, orange, and clove compliment each other so well- this ought to be good.

Provided by BothFex

Categories     Fruit

Time 1h15m

Yield 4 8oz. jars

Number Of Ingredients 8

1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries
3 cups good-quality orange marmalade (about 2 1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or 1/3 cup orange juice
3 tablespoons orange zest
2 tablespoons brandy (optional)

Steps:

  • Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves.
  • Increase heat and bring to boil.
  • Add cranberries.
  • Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes.
  • Cool slightly.
  • Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan.
  • Boil until mixture registers 220F.
  • (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes.
  • Cool slightly.
  • Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid).
  • Mix gently.
  • Spoon into four 1-cup jelly jars.
  • Seal tightly.
  • Cool completely.
  • (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.

Nutrition Facts : Calories 799.4, Fat 0.1, Sodium 135.8, Carbohydrate 213.2, Fiber 3.3, Sugar 194.9, Protein 0.9

CRANBERRY CITRUS MARMALADE



Cranberry Citrus Marmalade image

From Chamber of Commerce Cranberry cookbook, from Westport/Grayland area of Washington coast. Use fresh cranberries, in season. I buy many bags in season and freeze them for up to a year. If using frozen, no need to thaw them first.

Provided by Outta Here

Categories     Fruit

Time 1h10m

Yield 4 pints

Number Of Ingredients 6

1 grapefruit
1 orange
2 1/2 cups water
3 cups fresh cranberries (or frozen)
1 3/4 ounces powdered fruit pectin
6 1/2 cups sugar

Steps:

  • Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.
  • In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.
  • Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.
  • Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.
  • Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.
  • Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.

Nutrition Facts : Calories 1367.2, Fat 0.2, Sodium 34.2, Carbohydrate 354.1, Fiber 5.3, Sugar 330.4, Protein 1

LEMON MARMALADE CRANBERRY SAUCE



Lemon Marmalade Cranberry Sauce image

I thought this cranberry sauce sounded like a different way to make a holiday favorite. Recipe source Saveur (November 2004)

Provided by ellie_

Categories     Thanksgiving

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 6

1 lb cranberries, rinsed and picked over
1 cup sugar
1/2 cup orange juice
1 teaspoon lemon zest, grated
1/2 cup water
1/2 cup meyer lemon marmalade

Steps:

  • In a medium saucepan, combine first 5 ingredients (cranberries - water) and simmer over medium heat for 10-15 minutes until berries pop, stirring often.
  • Reduce heat to medium low, stir in marmalade and cook for 5 more minutes.
  • Set aside to cool, stirring occasionally.
  • Transfer to glass bowl (or serving dish) and refrigerate until chilled.
  • ***Will keep refrigerated for up to 2 weeks.

Nutrition Facts : Calories 300.2, Fat 0.2, Sodium 4.7, Carbohydrate 77.6, Fiber 6.4, Sugar 65.5, Protein 0.8

DEEP-DISH PUMPKIN PIE WITH CRANBERRY MARMALADE



Deep-Dish Pumpkin Pie With Cranberry Marmalade image

I never go wrong with my favorite chef's recipes during the holidays. This is a wonderful pie by Wolfgang... It is a more complex balanced pumpkin pie, but is sure to impress. Making the homemade crust, a cranberry marmalade and pumpkin filling adding a mixture of spices and a splash of burbon, which adds an extra hint of intriguing flavor without an appreciable amount of alcohol.... makes this an extraordinary holiday pie.

Provided by Vseward Chef-V

Categories     Pie

Time 1h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 28

4 tablespoons sugar
1/2 cup water
1 tablespoon grated orange zest
2 tablespoons Grand Marnier
1 vanilla bean, cut lengthwise in half, seeds scraped out and reserved
1 cinnamon stick
1 pinch ground nutmeg
1/2 lb cranberries (fresh or frozen)
1 2/3 cups all-purpose flour
1 2/3 cups cake flour
1/2 cup sugar
1/2 teaspoon salt
1/2 lb unsalted butter, cut into small pieces
2 egg yolks
1 tablespoon whipping cream
6 -8 tablespoons ice water
2 cups canned organic pumpkin puree
1 cup packed dark brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pinch salt
1 pinch white pepper
4 eggs
1 cup heavy cream
1/2 cup half-and-half
3 tablespoons Bourbon

Steps:

  • Up to 2 days ahead, prepare the Sugar Dough and Cranberry Marmalade
  • Marmalada: (Makes about 1 cup).
  • Put the sugar, water, orange zest, Grand Marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. Bring to a boil over medium-high heat. Stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. Set aside to cool for at least 30 minutes. Remove the vanilla bean and cinnamon stick. If making in advance, transfer to a covered container and refrigerate until ready to use.
  • SUGAR DOUGH: (Makes enough for 2 pies) (Freeze one).
  • Put the flours, sugar, and salt in a food processor fitted with the stainless-steel blade. Pulse to combine.
  • Add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. Add the egg yolks and cream and pulse twice. Pulse in enough of the ice water to form a smooth but not wet dough.
  • Gather the dough into a ball and divide it into 2 equal pieces. Flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. Refrigerate 1 piece until ready to make the pie; freeze the other piece for another use.
  • Assembly:.
  • On a lightly floured work surface, use a rolling pin to roll out the dough into a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press the dough into the plate and trim the edges with a small, sharp knife. Refrigerate for 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Line the chilled pie shell with parchment paper or aluminum foil. Fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper or foil and weights; bake for 10 minutes more. Set aside on a wire rack to cool.
  • Spread the Cranberry Marmalade evenly on the bottom of the pie shell.
  • For the Pumpkin Filling, in a large mixing bowl combine the canned pumpkin, brown sugar, spices, salt, and pepper. With a wire whisk, thoroughly stir in the eggs, cream, half-and-half, and bourbon. Pour into the pie shell and smooth its surface with a rubber spatula.
  • Bake the pie until a wooden toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove to a wire rack and leave to cool to room temperature. Chill in the refrigerator before cutting into wedges and serving.

Nutrition Facts : Calories 529.8, Fat 27.1, SaturatedFat 16.1, Cholesterol 175.2, Sodium 157.8, Carbohydrate 63.7, Fiber 1.9, Sugar 31.5, Protein 7

CRANBERRY-LIME MARMALADE



Cranberry-Lime Marmalade image

Categories     Sauce     Fruit     Thanksgiving     Quick & Easy     Cranberry     Lime     Fall     Simmer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 7

1/2 cup (packed) golden brown sugar
1/4 cup water
2 cups fresh or frozen cranberries
2 cups orange marmalade
1 tablespoon grated lime peel
1/2 vanilla bean, split lengthwise (optional)
1/4 teaspoon (scant) ground cloves

Steps:

  • Stir sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Add all remaining ingredients. Boil until cranberries burst, stirring occasionally, about 5 minutes. Cool completely. (Can be made 2 weeks ahead. Store in covered container in refrigerator.)

CRANBERRY ORANGE MARMALADE



Cranberry Orange Marmalade image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 5

2 oranges
Water
2 lb fresh cranberries
5-1/2 cups sugar
1 pouch Certo Liquid Pectin

Steps:

  • Remove peel from oranges using vegetable peeler. Finely chop the peel. Juice the oranges, removing any pits, into a measuring cup. Add water to juice to make a total of 4 cups of liquid.
  • Put cranberries, orange peel and juice plus water in 5qt pot. Bring to boil. Reduce heat to low; cover and cook for 10 min. Mash well with a potato masher.
  • Add sugar to prepared fruit. Bring mixture to full boil on high heat. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Skim off any foam. Put into prepared 8 oz. canning jars. Process in BWB for 10 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LEMON MARMALADE CRANBERRY SAUCE



Lemon Marmalade Cranberry Sauce image

How to make Lemon Marmalade Cranberry Sauce

Provided by @MakeItYours

Number Of Ingredients 7

MAKES ABOUT 3 1?2 CUPS
A slightly sweeter variation of this cranberry sauce can be done by substituting one cup of coarsely chopped dried pitted cherries for the meyer lemon marmalade.
1 lb. Fresh cranberries, rinsed and picked over
1 cup sugar
1⁄2 cup fresh orange juice
1 tsp. freshly grated lemon zest
1⁄2 cup meyer lemon marmalade

Steps:

  • Put cranberries, sugar, orange juice, lemon zest, and 1⁄2 cup water into a medium sauce pan and simmer over medium heat, stirring often, until sugar dissolves and cranberries pop, 10-15 minutes. Reduce heat to medium-low, stir in marmalade, and cook for 5 minutes more. Set aside to let cool, stirring occasionally.
  • Transfer cranberry sauce to a glass or ceramic bowl, cover, and refrigerate until well chilled. Sauce will keep, refrigerated, for up to 2 weeks.

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