Orange-Cranberry Marmalade
Description
Combine a navel orange and dried cranberries in this quick and easy marmalade that goes great on toast or as part of a cheese platter.
Ingredients
•
1 medium navel orange, zested
•
2 tablespoons dried cranberries, or more to taste
•
1/2 cup white sugar
•
2 tablespoons water
Directions
1
Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
2
Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
3
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.
4
Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.