Marmalade Cranberry Sauce

by autumn on November 19, 2015

Marmalade Cranberry Sauce // Autumn Makes & Does

As a desert-dwelling lady who wrote a preserving cookbook last winter, I have a fair amount of citrus preserves on my shelves right now. I was researching recipes that incorporated marmalade recently and came across marmalade cranberry sauce. It was totally an “oh, duh” moment. I thought it was a great idea that made a ton of sense and yet it  had never occurred to me before. It’s a nice way to bring your favorite marmalade to the thanksgiving table.

Marmalade Cranberry Sauce // Autumn Makes & Does

I did some googling and realized that although I hadn’t thought of it before, plenty of folks were already on the marmalade cranberry sauce bandwagon. I used the recipe from my friend Kaela over at Local Kitchen as a blueprint for mine. The marmalade that I used is a top secret Beyond Canning recipe, but I really think that any marmaladelemon, orange, grapefruit, or limewould be delicious here. Although orange is the most traditional add-in for cranberry sauce, citrus and cranberries are fine friends, making this recipe super-versatile.

Marmalade Cranberry Sauce // Autumn Makes & Does

I like my cranberry sauce a little more sauce-y (really, though!), so I added a bit more liquid than most cranberry sauce recipes call for. Both cranberries and citrus have loads of pectin, which is what makes those perfect, unmolded cans of cranberry sauce possible. So have no fear if this seems a bit runny after its twenty minute cook time, it will thicken significantly as it cools. The sugar in the marmalade also takes care of the sweetening here, so no need to add any additional sugar, unless you taste the final product and find it too tart. I added fresh ginger because it complements both citrus and cranberries, but you could definitely play around with your favorite flavor combos here.

Marmalade Cranberry Sauce // Autumn Makes & Does

Marmalade Cranberry Sauce

  • one 12-ounce bag fresh
  • one half-pint jar (1 cup) marmalade
  • 1 ½ cups white wine or water (use one cup liquid for a thicker cranberry sauce)
  • one-inch piece of fresh ginger, peeled and grated
  • one bay leaf
  1. Combine all ingredients in a medium saucepan and bring to a boil over high heat.
  2. Reduce heat and simmer the mixture, stirring until it noticeably thickens and the cranberries are broken down, about 20 minutes.
  3. Remove the bay leaf, cool to room temperature, and refrigerate until ready to serve.

{ 1 comment… read it below or add one }

1 jaime | the briny November 21, 2015 at 3:00 am

(pssst. i think the recipe is missing the word “cranberries”). this sounds like the best cranberry sauce recipe i’ve never had. in fact, i’ve never even tried cranberry sauce that didn’t come from a can–saving this recipe in hopes that i’ll soon change that.

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