Ingredients / Shopping List
300g fresh cranberriesTwo mandarin oranges200g granulated sugar1 star anise100m fresh orange juice
300g fresh cranberries
Two mandarin oranges
200g granulated sugar
1 star anise
100m fresh orange juice
Prep to Cook: Chopping board, large deep sided thick base pan, jug, wooden spoon, washed jam jars.
1. Prep the mixture:
Weigh out the sugar
Place the whole oranges and orange juice in a pan
Add the fresh cranberries
Bring to the boil and simmer gently for 5 minutes
Add the sugar and boil for 4 minutes
Stir – and add a little more juice if it seems too dry
Break up the mandarins to release flavour and then remove them
Allow to cool.
2. Prep to bottle:
Fill empty jam jars with boiling water and allow to stand for 2 minutes
Fill the jars
Cover the top with cling film
Screw the lids in place
Label the jars.
Store in refrigerator and serve with cold ham, turkey or lamb
Cranberry and orange marmalade sauce is simple to make and is a must when the cranberries come into the shops. Home-made sauce has a much sharper flavour than the bought variety. It keeps for several weeks and adds wonderful flavour and colour to roast meats and cold meats.
Cranberries are only in season for a short while – they have a sharp flavour that contrasts well with fatty food such as meats and cheese. Try cheese on toast with a layer of cranberry and orange marmalade sauce.
Cooks Know How: Cranberry and orange marmalade hits the spot for learning how to make a preserve in its simplest form. You will see how sugar cooks and softens the fruits and sweetens the mixture. You will notice how the mixture sets when it is cold and really keeps well. Once again it offers an opportunity to make it as a small gift – especially as cranberries are in season prior to Thanksgiving and Christmas food fests.