Thursday, October 21, 2010

Cranberry Marmalade...harvest canning continued

It's not unlike cranberry relish, but it's cooked longer and has a more delicate flavor. I'm pretty well pleased with this recipe, but next year I will probably double the citrus.

We'll be giving some of these as gifts, some with the usual breakfast stuffs, and I can't wait to try it with roast duck!


Val said...

Would you be willing to share a recipe for this? It sounds like it would be quite good on a pork roast, too.

Eileen said...

Yes, I'll put it on a blog post. It's really quite easy, but takes some watching during the early part of cooking.