One of the first recipes I tried from Geschenke aus meiner Küche was this one for cranberry-orange marmalade.
But with a twist of course: I used blood orange juice instead of the regular orange juice mentioned in the recipe and added two small cinnamon sticks and two small star anise for a Christmassy flavour.
This marmalade goes very well with the Christmas morning muffins for a seasonal breakfast, with scones that have a little orange zest blended in the flour or on a simple piece of toast.
Ingredients (makes 6 250 ml jars)
- 500 g cranberries
- 350 ml blood orange juice
- 500 g caster sugar
- fine strips of zest from a large orange
- 2 small cinnamon sticks
- 2 small star anise
- Pour the cranberries, blood orange juice, cinnamon and star anise into a saucepan.
- Put the lid on and bring to a boil.
- Turn dowsn the heat and keep to the boil for 15 minutes, or until the cranberries have popped and are soft.
- Add the sugar and orange zest.
- Keep to the boil until the sugar has dissolved.
- Put the heat on high and boil for another 5 minutes.
- Remove the cinnamon sticks and star anise with a fork and transfer the marmalade to jars and close tightly.
- Turn the jars upside down for 5 minutes.
- Turn them again and leave to cool before adding a label.
- Because I don’t like my marmalade with chunks of fruit in it, I put the cranberries in my food processor and turn it on for about a minute, so the cranberries come out in tiny pieces. Then I proceed as mentioned above.
- Turning the jars upside down for 5 minutes is something I learned from a friend who had lots of fruit in her garden and made plenty of marmalade and jam. I’m not sure what it’s good for, but being a good girl, I always do as I’m tought 🙂
- When I give these as presents, I crochet round sort of coasters to cover the lids. This is not only a nice way to present them but also great to hide the lids as I use jars from things I buy during the year.