This cranberry marmalade is a sweet and pucker-y spread that is great on crackers or served with roast chicken.
It is made with only 4 ingredients and is sweetened naturally with maple syrup.
Maple syrup is most definitely one of my favorite sweeteners (read about the others here) and cranberries are, well- CRANBERRIES! I’ve had a long-running love affair with them. Speaking of which- did you know that they are farmed in bogs? I got to visit (okay, okay- drive by) a cranberry bog and was totally fascinated. Seriously could write a whole essay on them.
Moving on… this is a sweet and puckery marmalade that is a perfect spread on your bread-of-choice. I also really like it on a nutty cracker with a topping of goat cheese. And I’ve been known to eat it with roast chicken. It’s wonderful and delicious and makes you feel all grown-up making your very own marmalade. Seriously, you’ve just GOT to try it. If it doesn’t make you feel grown-up, nothing will.
This cranberry marmalade recipe is directly inspired by chef Eric Harvey at the Ecole hoteliere de la Capitale in Quebec and was featured in the awesome cookbook Cooking with Foods that Fight Cancer. (If you ignore the somewhat-scary title, that book has incredibly scrumptious and inspiring recipes! Follow the affiliate link above to check it out).
Cranberry Marmalade with Maple Syrup and Oranges
2 cups whole cranberries (frozen is fine)
1/2 cup maple syrup
zest of one orange
2 oranges, sectioned (instructions here)
In a medium saucepan, bring the cranberries and maple syrup to a boil.
Add the orange zest and reduce heat, simmering uncovered for 10 minutes. Stir every minute to ensure the maple syrup doesn’t burn.
Add the sectioned orange pieces and cook for 5 minutes over low heat.
Transfer to a glass jar. Will keep for several weeks.
Do you love cranberries as much as I do? Check out these other tasty recipes from the blog that feature cranberries: