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A delicious, sweet concoction of juicy oranges, lemon, fresh cranberries & sugar, this Easy Christmas Marmalade is fabulous on toast, English muffins, biscuits, yogurt, ice cream...
If you're a fan of bitter marmalade with big chunks of citrus zest and complicated or time-consuming (or both) instructions, you might want to click on over to a different recipe. But if you love a fresh, vibrant, marmalade studded with tiny slivers of vibrant orange zest and bits of tangy, fresh cranberries, this easy Christmas marmalade (takes 30-minutes, start to finish!) has your name (and mine) written all over it!
I'm so in love with the colors of winter produce. Oranges, lemons, cranberries, pomegranates, butternut squash, carrots... I do believe that God gave us vibrant, jewel-hued fruits and veggies at this time of year to give us a bit of cheer when the landscape outdoors is gray, bleak and often dreary.
This Christmas Marmalade is the essence of cheer in both taste and sight. It's vibrantly flavored with bits of juicy oranges, fresh-tasting citrus zest and tangy cranberries. It looks gorgeous in glass jars or in a pretty little bowl at the table.
Takes under 30 minutes, start to finish!
If you've never made jam before, this is a perfect place to start. It comes together quickly and is quite failproof. Oranges have a lot of their own natural pectin so this jam sets up quickly and consistently.
How do you make it? The most difficult part is probably zesting the oranges which isn't really difficult. I like to use a small zester like this one. The zest isn't too fine so that it disappears in the marmalade, but not so coarse that the texture has large chunks of zest. The zester is easy to work with and you can zest 3-4 oranges in right around 5 minutes.
After the oranges are zested, cut off the remaining peel and chop them in small bits. I just slice them in rounds, then slice the rounds in both directions. Set aside the zest and combine the oranges with chopped cranberries and sugar in a large pot. Bring the mixture to a full boil, time it for 30 seconds then remove from heat.
The last thing you'll need to do before transferring the marmalade to shiny clean jars is to add the pectin. Simply combine the pectin with water in a small saucepan. Bring it to a boil and time for 1 minute. Add the pectin mixture to the orange-cranberry mixture and stir, stir, stir. Scoop the beautiful jam into jars and stand back to admire your gorgeously-hued handiwork!
How to use this Christmas Marmalade
There are a zillion different ways to use this delicious orange-cranberry Christmas Marmalade. Here are just a few ideas:
- On toast. It's super delicious on this Easy No-Knead Brioche Bread (pictured below). It's also wonderful on English muffins, biscuits, bagels and dinner rolls.
- It makes a delicious and quite gourmet peanut butter and jelly sandwich.
- Use it as a topping for baked brie.
- Serve it with yogurt and granola.
- Make a fabulous grilled ham and cheese with a layer of this Easy Christmas Marmalade sandwiched between the layers.
- Serve it over ice cream.
- Use it as a glaze for chicken, shrimp, pork and salmon, delish!
- Top pancakes with it.
- Drizzle it over ice cream.
- Use it to get a perfect shine on your favorite sports car. (Just kidding!)
- Add it to a salad dressing.
- Serve it with cheese and crackers. I love to serve it in a small bowl combined with some fresh pomegranate arils on a cheese tray. So good!
I think you get the point. There are so many delicious ways to use this Christmas Marmalade!
Perfect for gift-giving!
This cheerful marmalade makes a wonderful gift at this time of year for neighbors, friends, co-workers, teachers, etc. It's great on its own or combine it with a loaf of home-baked bread. Or add some delicious crackers and a log of goat cheese (or a block of smoked cheddar, gouda or whatever your favorite cheese is). A package of homemade granola would also pair wonderfully with this Christmas Marmalade.
I love combining this pretty little label when gifting my Christmas Marmalade.
You can either attach it to the top, use a little twine or ribbon to tie it around the neck of the jar or, if using a taller jar, glue it to the side. I have a PDF of these labels so if you're interested, just leave a comment below the post and I'll email them to you.
One last little fun tip. I love to include a pretty spoon with my marmalade gift. I found these awesome little (super inexpensive) gold spoons on Amazon. They end up costing less than a dollar apiece, are made of stainless steel and are nice quality.
Café Tips for making this Easy Christmas Marmalade
- Look for heavy feeling oranges with a shiny peel. These will be juicier than lighter oranges with rough (usually thick peels).
- Don't boil the jam longer than 30 seconds as instructed in the directions. You want to keep the fresh flavor and vibrant color. Boiling it for 30 seconds helps dissolve the sugar.
- When zesting your oranges and lemon, it's important to get just the colored part of the skin. The white part underneath (called the pith) is bitter. You don't want that.
- As mentioned above, I use this zester to zest my oranges. The zest is not too fine, but not too coarse and it doesn't get any of the pith. If you can’t get one of the small zesters, use a vegetable peeler to remove just the colored zest. Then cut the peel into thin slivers.
- What's the best way to roughly chop cranberries? They're a bit of pain to chop, being round and prone to rolling all over and off the counter. I use my Vidalia chopper for this (and so many other things). I just put 8-10 cranberries on the grate, bring down the top and let it engage a bit with the berries, then give it good "whack". It not only chops them perfectly, but there's also a measuring guide on the side so you can stop when you have enough without having to transfer them to another container to measure.
- This jam is not processed with a hot water bath so it is NOT shelf-stable. Keep it in the refrigerator when not in use or it can be frozen for long term (4-6 months) storage. If you use this marmalade as a gift, be sure to tell the recipient(s) to store the jam in the refrigerator when not in use.
- Don't try to change the proportions of the ingredients and be sure to measure carefully. Making marmalade (and other jams and jellies) like this is an exact science and you can end up with problems with setting if you alter the ingredients.
- Feel free to leave a comment below if you would like me to send you a PDF for the label pictured above. I simply print them out of cardstock or good quality paper and cut out the labels. I use double-sided tape or tacky, quick-drying craft glue to attach the labels.
- I attach the spoons (pictured above) to the top of the jars with a piece of scotch tape then the label over the top of the spoon.
- I love this red and white check ribbon for decorating these jars. It's great quality, inexpensive and you get a ton of it on a roll (50 yards!).
- When making jam and jelly (or marmalade) it's wonderful to have a funnel to neatly transfer the jam or marmalade to the jars. I have this funnel and have used it for longer than I can remember. It goes right into the dishwasher.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Orange Cranberry Christmas Marmalade
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, I use SURE-JELL
Instructions
- Wash clean glass jars and lids with hot water or run through the dishwasher. Dry thoroughly. (You'll end up with about 5 cups of jam, so the number of jars you'll need will depend on what size they are.)
- Remove colored zest (just the colored part, not the white pith) from the oranges and the lemon, using a small zester (I love this one). If you can’t get one of the small zesters, use a vegetable peeler to remove just the colored zest. Then cut the peel into thin slivers, or finely chop. Transfer the zest to a small bowl and set aside.
- Cut the remaining peel off of the oranges. Slice oranges then coarsely chop, reserving any juice. Transfer oranges and juice to a bowl.
- Add one cup of coarsely chopped cranberries to the oranges and stir to combine. Transfer exactly 2⅓ cups of the fruit mixture to a large pot. If you don’t have quite enough, add a bit of water or orange juice to make exactly 2⅓ cups. If you have extra, discard (or use for something else) any remaining fruit mixture.
- Add the sugar to the pot and stir until well mixed. Turn the heat to medium-high and stir frequently until the mixture comes to a full rolling boil (a boil that you can’t stir down). Set a timer for 30 seconds and boil, stirring continuously. After 30 seconds, remove from heat.
- Add ¾ cup water to a small saucepan. Sprinkle in pectin and stir until dissolved. Bring the mixture to a rolling boil and boil for 1 minute, stirring continually.
- Add the hot pectin, lemon zest, orange zest and lemon juice to the fruit mixture and stir for 3 minutes. (Don't cheat on the 3 minutes.)
- Transfer marmalade to prepared containers immediately and fill to within ½ inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature a few hours (if you can wait!). Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using it.
Nutrition
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Delora Sims says
This marmalade looks so pretty, I would love to try this out. Please send me the free printable labels,
thanks
Chris Scheuer says
Sure, Delora!
Sheila says
Thank you for this great recipe! I would love to receive the file for the labels. Merry Christmas!
Chris Scheuer says
Sure, Sheila!
Ruth says
I made the recipe and will be giving as gifts to my friends for Christmas. It looks pretty. Could you send me the pdf for the gift label/tag?
Thanks,
Ruth
Chris Scheuer says
Sure, Ruth!
Tash says
Hi, REALLY want to make this for the christmas hampers we do each year, do you think dried cranberries would work in this? I can't seem to get my hands on fresh or frozen!
Chris Scheuer says
Hi Tash, I'm sorry to say that I don't believe dried cranberries will work in this recipe. That being said, you could make this marmalade: https://thecafesucrefarine.com/30-minute-clementine-pepper-jelly/ and add a ¼ cup of finely chopped dried cranberries.
Carolyn Fitzgerald says
Labels please😊😊😊
Chris Scheuer says
Sure, Carolyn!
JoAnn says
I would love a pdf of the label and a link to buy the jars if possible!
Chris Scheuer says
Hi JoAnn, just send the labels and here is the link to the jars- https://weckjars.com/product/902-deco-jar/
Laurel says
Making this for my goodie baskets! Would love the free printable labels
Chris Scheuer says
Sure, Laurel!
Jane Paret says
I have used this for gifts with much success . And I did the hot water bath. Please send me the labels.
Chris Scheuer says
Great to know, Jane. We will send the labels!
Zach Becker says
How long did you boil them in a hot water bath?
Dotti says
Labels please
Chris Scheuer says
Sure, Dotti!
Samantha says
This looks delicious! Have you used frozen cranberries for this recipe by chance?
Chris Scheuer says
Frozen cranberries will work fine!
Carol says
Hi, could you please send me the labels? I’m planning on making jars of the marmalade for Christmas gifts along with those cute spoons! Thank you for the recipe and the labels!
Chris Scheuer says
Sure, Carol!
Cali says
Going to be making this as a gift. Can you please send the label to my email.
Thanks!
Cali
Chris Scheuer says
Sure, Cali!
Noelle@Dusty britches farm says
I did try this recipe but I altered it a bit. It came out perfectly. Absolutely gorgeous in color. I added a box of low sugar pectin and 1 green apple.
I really wish I could send a picture. It's absolutely beautiful 😍.
Chris Scheuer says
Thanks for letting us know, Noelle!
Kim Turner says
Can’t wait to try this recipe & could you please send me the graphic for giving out as gifts! Thanks! kgturner59@gmail.com
Chris Scheuer says
Sure, Kim!
Verna Tate says
Hi Chris,
I would love to have the label for this beautiful recipe. I made the fresh strawberry jam this past summer and it is wonderful!
Thank you for sharing, Verna
Chris Scheuer says
Sending them your way, Verna!
Heather says
I made this recipe - amazing ! Would I be able to get printable labels? Thank you !
Chris Scheuer says
Sure, Heather!
Elizabeth Goddard says
Hello
I am making this yummy marmelaid this weekend and excited to try your new recipe could you please send me the PDF for the tags please thank you so much!!!
Chris Scheuer says
Sure, Elizabeth!
Susan Barrett says
This looks delicious! I’d love to get the label🙂
Chris Scheuer says
Sure, Susan!
Mary Ann says
Hi,
Never made jam or marmalade but really like the combination of orange and cranberry together. Going to try it this weekend! Can you send me the label?
Thank you,
Mary Ann
Chris Scheuer says
Sure, Mary Ann!
Beca says
I’m making this now! Just finishing with all the cranberry juice canning and a jar DIDNT seal so it’s now being used for this amazing recipe to give away. ❤️ Please send the pdf I would love to attach it with a gold spoon I am ordering as well. Thanks,
Beca
Chris Scheuer says
Sending them your way, Beca!
Karen Skinner says
Please send me labels. This will be wonderful gifts to share with friends!
Chris Scheuer says
Sure, Karen!
Barbara Parker says
Perfect blend of flavors
Chris Scheuer says
Thanks, Barbara!
Debbie says
Hi, My name is Debbie. This sounds wonderful and I’m excited to try it for gift giving. Does it come out on the more tart side or is it sweeter? I love everything that is tart cranberry and I love a more tart orange marmalade. Also, I know you specify following measurements and directions exactly. I would love to add more cranberries and possibly try a little seasoning like ginger and cloves. Any thoughts on how that might work?
Chris Scheuer says
Hi Debbie, this is a fairly sweet condiment condiment. It's fine to add seasoning but adding more cranberries could affect the set of the marmalade.
Berta says
This is delicious!! I plan to include a jar of this in gift baskets I make up for my family and friends. I would love to have a copy of the lovely labels you show.
Chris Scheuer says
Wonderful! Sending them now, Berta!
claire Desrochers says
Hello, I love making jams and jellies and I will definitely try your recipe. Can you tell me why you mix the pectin with water then add it to the marmalade? I've always added the pectin first, brought it to a boil then added the sugar.
Please send me your PDf for the label. it's perfect for gift giving.
Chris Scheuer says
Hi Claire, Happy to send the labels.
Regarding your question. I adapted a recipe from the manufacturer of the pectin for this recipe and that's what they instructed. I have done it both ways with different types of jam and jelly.
Jordan says
Hi! Around how long would this last if it is being used occasionally and stored in the fridge? Could you also please send me the pdf? Thank you!
Chris Scheuer says
Hi Jordan, it should last around 3 months in the fridge once it's been opened. We will send the labels your way!
Lisa says
Love this recipe. It’s does Can well in a water bath. Left email for
Printable label. Such a great gift idea. Super easy and fun to Make.
Chris Scheuer says
Thanks, Lisa!
Kristi says
Can this recipe (as is) be water bath processed for shelf preservation?
Chris Scheuer says
Hi Kristi, I have not personally canned this marmalade, but other readers have reported success canning with a hot water bath.