Microwave Cranberry Marmalade Recipe
Ingredients
| Oranges | 2 | |
| Lemon | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Cranberries | 4 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1 pouch liquid pectin | ||
Directions
Cut oranges and lemon into quarters; slice crosswise into very thin slices.
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.)
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.)
Chef
