Introduction

Bright and festive, this Orange Cranberry Christmas Marmalade combines the citrusy tang of oranges with the tartness of cranberries for a perfect holiday spread. It’s a delightful way to add a splash of color and flavor to your breakfast table or gift jars to friends and family.

A clear glass jar filled with a bright red jam that has visible pieces of fruit and thin orange peel strips inside. The jam layers appear thick and chunky with a shiny, gel-like texture. The jar has a wide mouth and is placed on a white marbled surface, with a golden spoon lying nearby. In the background, a taller glass jar of the same jam is decorated with a red and white checkered ribbon tied around its neck. The lighting brings out the rich red and orange colors of the jam vividly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium-size navel oranges (or 3 large)
1 cup coarsely chopped cranberries
4 ¼ cups sugar
¾ cup water
Finely zested zest of 1 lemon
2 tablespoons fresh lemon juice
1.75 ounce box powdered fruit pectin (such as SURE-JELL)

Instructions

Step 1: Wash glass jars and lids thoroughly with hot water or run them through the dishwasher. Dry completely.
Step 2: Remove just the colored zest from the oranges and lemon, avoiding the bitter white pith. Use a small zester or vegetable peeler, then cut the zest into thin slivers or finely chop. Set aside.
Step 3: Peel the remaining orange peel from the oranges. Slice and coarsely chop the orange segments, reserving any juice. Place oranges and juice in a bowl.
Step 4: Add 1 cup of coarsely chopped cranberries to the orange mixture and stir. Measure out exactly 2⅓ cups of fruit mixture into a large pot. If short, add a little water or orange juice. Discard or repurpose any extra fruit mixture.
Step 5: Stir in the sugar to the pot and mix well. Heat over medium-high, stirring frequently until the mixture reaches a full rolling boil—one that cannot be stirred down. Boil for 30 seconds, stirring continuously, then remove from heat.
Step 6: In a small saucepan, combine ¾ cup water and powdered pectin. Stir until dissolved, bring to a rolling boil, and boil for 1 minute, stirring constantly.
Step 7: Add the hot pectin, lemon zest, orange zest, and lemon juice to the fruit mixture. Stir continuously for 3 minutes to ensure proper thickening.
Step 8: Immediately transfer the marmalade to prepared jars, filling to within ½ inch of the top. Wipe rims clean and seal with lids. Let stand at room temperature for a few hours before refrigerating.

Tips & Variations

For a smoother texture, finely chop the fruit or pulse briefly in a food processor before cooking.
Try adding a cinnamon stick during boiling for a festive spice note, removing it before jarting.
Use blood oranges instead of navel oranges for a richer color and slightly different flavor.

Storage

Store the marmalade in the refrigerator for up to 3 weeks. For longer storage, freeze in airtight containers for up to 1 year. When ready to use, thaw in the refrigerator overnight.

How to Serve

A small clear glass bowl filled with bright red cranberry sauce with visible chunks of cranberry and orange peel, sprinkled lightly with green herbs, sits on a white marbled surface. To the left of the bowl, there are five rectangular pale beige crackers stacked slightly overlapping, and to the right, a stack of pale yellow cheese slices arranged in a fan shape. In the foreground, a pale beige cracker is topped with a slice of the same yellow cheese, then a spoonful of the glossy cranberry sauce with orange bits and herbs on top. A gold spoon with some cranberry sauce rests to the right of the cheese on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used. Thaw them slightly before adding to the orange mixture to ensure even cooking and proper consistency.

Do I need to sterilize the jars for this marmalade?

While sterilizing jars is recommended for long-term storage, thorough washing with hot water or using a dishwasher, and keeping the marmalade refrigerated or frozen will keep it safe for shorter storage periods.

Orange Cranberry Christmas Marmalade Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

A festive and tangy Orange Cranberry Christmas Marmalade combining the bright flavors of navel oranges, fresh cranberries, and lemon zest, perfectly sweetened and set with fruit pectin to create a delightful holiday spread.

Author: Maya
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: About 5 cups 1x
Category: Condiment
Method: Stovetop
Cuisine: American

Ingredients

Scale

Fruits

4 medium-size navel oranges (3 if they’re large)
1 cup coarsely chopped cranberries
Finely zested zest of 1 lemon
2 tablespoons fresh lemon juice

Other Ingredients

4 ¼ cups sugar
¾ cup water (for pectin mixture)
1.75 ounce box powdered fruit pectin (SURE-JELL recommended)
Additional ¾ cup water

Instructions

Prepare Jars: Wash clean glass jars and lids with hot water or run through the dishwasher. Dry them thoroughly to ensure proper sealing later.
Zest Citrus: Remove only the colored zest (avoid white pith) from oranges and lemon using a small zester or vegetable peeler. Finely chop or cut zest into thin slivers and set aside.
Peel and Chop Oranges: Remove the remaining peel from oranges, slice and coarsely chop the fruit, including any juice, then transfer to a bowl.
Combine Fruit Mixture: Add 1 cup of coarsely chopped cranberries to the oranges and mix. Measure exactly 2⅓ cups of this mixture for cooking, adding water or orange juice if necessary; discard or save any leftover mixture.
Cook Fruit and Sugar: Place the fruit mixture and sugar in a large pot. Stir until sugar is thoroughly mixed. Heat over medium-high, stirring frequently until reaching a full rolling boil that cannot be stirred down. Boil for 30 seconds stirring continuously, then remove from heat.
Prepare Pectin Mixture: In a small saucepan, combine ¾ cup water and powdered fruit pectin. Stir until dissolved, bring to a rolling boil and boil for 1 minute while stirring continuously.
Combine and Cook Marmalade: Quickly add the hot pectin mixture, lemon zest, orange zest, and lemon juice into the fruit mixture. Stir vigorously and continuously for 3 minutes to ensure proper setting.
Jar the Marmalade: Immediately pour the hot marmalade into prepared jars, filling to within ½ inch of the top. Wipe rims clean and seal with lids.
Set and Store: Allow jars to stand at room temperature for a few hours to set. Store in refrigerator for up to 3 weeks or freeze extra jars for up to 1 year. Thaw frozen jars in the refrigerator before use.

Notes

Using just the colored zest avoids bitterness from the white pith.
Measure fruit mixture carefully to ensure proper consistency in the final marmalade.
Stirring for the full 3 minutes after adding pectin is crucial for the marmalade to set correctly.
Be sure to use powdered fruit pectin suitable for marmalade recipes, such as SURE-JELL.
Glass jars should be sterilized to extend shelf life and ensure safe preservation.
This recipe yields about 5 cups of marmalade depending on jar sizes.

Keywords: Orange marmalade, cranberry jam, Christmas marmalade recipe, holiday preserve, citrus jam, fruit pectin jam