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Microwave Cranberry Marmalade Recipe
|Water||375 Milliliter (1 1/2 Cup)|
|Cranberries||1 Liter (4 Cups)|
|Granulated sugar||1 5⁄8 Cup (26 tbs) (6 1/2 Cups)|
|Liquid pectin||3 Ounce (1 Pouch)|
Serving size: Complete recipe
Calories 1885 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.21 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.7 mg0.9%
Total Carbohydrates 492 g163.9%
Dietary Fiber 58.1 g232.6%
Sugars 394.2 g
Protein 7 g13.6%
Vitamin A 26.7% Vitamin C 534.6%
Calcium 25.5% Iron 17.9%
*Based on a 2000 Calorie diet
In 12 cup (3 L) microwaveable casserole, combine oranges, lemon and water; microwave, covered, at High for 20 to 25 minutes or until rind is tender, stirring twice.
Stir in cranberries; microwave, covered, at High for 2 minutes.
Stir in sugar; microwave, uncovered, at High for 12 to 14 minutes or until boiling, stirring occasionally to prevent boil over.
Add pectin; stir for 5 minutes, skimming off foam.
Pour into hot sterilized canning jars, leaving 1/4 inch (5 mm) headspace; seal with prepared lids and screw on bands. (Marmalade can be refrigerated for up to 1 month or processed in boiling water bath for 5 minutes for longer storage.)