Of Cranberry Marmalade and Christmas Martinis

For the first time in several years, I made cranberry marmalade. It's good, but there are so many possibilities when you get on a binge with canning, and this one fell out of rotation for a few years.

 

 

Most people like the flavor, if they are marmalade fans, and it's undeniably Christmassy; it makes a good gift. It's great on toast, swirled into yogurt, or used as a relish. Try it over a block of softened cream cheese; serve with crackers.

 

 

I make mine a trifle more bitter and tart than most, as I use not only lemon and orange, but grapefruit, for the citrus elements.

 

 

As you can see below, scissors can be used to sliver the peel. I like a serrated knife for trimming away excess pith.

 

 

 

 

Here it is not long after being put on the stove; most of the berries will have burst by the time it's ready for processing.

The processed jars. I let them sit overnight. In the morning, I check the seals, wash the jars and lids, and make sure they are completely dry before adding labels.



A Christmas martini.

 The final product. I got eleven full jars, and another about 2/3 full, which went into the fridge. I had some this morning. We were out of bread, so I had it on a buttered crumpet.

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!