I looooove marmalade and I love having breakfast outside all summer long. Until I read the fabulous blog on homemade marmalade by Teresa at Food on Fifth, I had not realized how easy it could be to make marmalade. Good oranges and Meyer lemons can still be found so I made a batch and have been enjoying it as my guilty pleasure (I’m the only marmalade lover in this family ) every morning, reading the papers and drinking my tea in the garden. Marmalade on oatmeal? Yum! Marmalade on warm-from-the-oven scones? Yes, please. Marmalade on toast or buttery croissants? Perfect conveyors for this delectable confection! Marmalade eaten rigtht off the spoon from the jar…true confession! This was so good, it’s just about time to make another batch!
Meyer Lemon Orange Cranberry Marmalade
Makes 2 cups
3 Meyer Lemons
1 large Valencia or Navel orange
2 c sugar
2 c water
4 oz of dried cranberries( I used orange flavored ones )
1 tsp of pomegranate molasses, optional
1- Wash, dry and cut in half the lemons and orange. Remove seeds.
2- Slice all fruit coarsely. If you like your marmalade chunky, the slices can be thicker.
3- Add water to fruit in a medium saucepan until the fruit is covered. Let sit overnight, covered.
4- Mix in sugar and bring to a slow boil over medium heat. Reduce heat to simmer and cook, covered for about an hour. Cool slightly. Look to see if the marmalade has gelled. If not, return to heat another 15 minutes.
5- Stir in the cranberries and molasses. Let cool completely.
Refrigerate. If you will not consume the marmalade within a week, follow directions for canning in the above link.