2 small navel oranges

4 clementines

1 lemon

1/2 cup (125 ml) orange juice

5 cups (1.25 litres) sugar

3/4 cup (180 ml) dried cranberries, chopped

On a clean surface, slice the peels and pith off the oranges and clementines. Cut the flesh into 2.5-cm (1-inch) cubes. Set aside. Finely chop the peels after scraping off any pith.

Squeeze the juice from the lemon. Remove the white membranes. Finely chop the peel.

Place the citrus peels in a large saucepan, add cold water to cover and bring to a boil. Drain and repeat twice.

In the same saucepan, combine the citrus peels, citrus flesh, orange juice, sugar and cranberries. Bring to a boil, reduce the heat to medium and simmer for 1 hour, stirring frequently, until the mixture is translucent. To check whether the marmalade is done, do a plate test (see note) or set a candy thermometer in the centre of the saucepan and simmer until it reads 104°C (219°F). During cooking, carefully skim off any foam.

Add the lemon juice and cook for 1 more minute.

Pour into sterilized jars.

In Recipes-list.com we have selected the most viewed recipes from category - Jam And Sweet Spreads . Enjoy the best recipes specially selected for you! Cranberry–Citrus Marmalade is the right choice that will satisfy all your claims.