Cranberry Orange Marmalade

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
2%
Cranberry Orange Marmalade
45 min.
32
101kcal

Suggestions


Indulge in the vibrant flavors of our Cranberry Orange Marmalade, a delightful condiment that perfectly balances the tartness of fresh cranberries with the zesty sweetness of navel oranges. This recipe is not only a feast for the taste buds but also caters to a variety of dietary preferences, making it a fantastic addition to any kitchen. Whether you're vegan, gluten-free, or simply looking for a delicious low FODMAP option, this marmalade checks all the boxes.

Imagine spreading this luscious marmalade on your morning toast, drizzling it over pancakes, or using it as a dip for your favorite snacks. With just a handful of simple ingredients and a little bit of time, you can create a homemade treat that will impress your family and friends. The process is straightforward, allowing you to enjoy the satisfaction of crafting something special from scratch.

Ready in just 45 minutes, this recipe yields enough to serve 32 people, making it perfect for gatherings or as thoughtful gifts for loved ones. The bright, cheerful color and the aromatic blend of cranberries and oranges will surely brighten up any meal. So, roll up your sleeves and get ready to savor the delightful taste of homemade Cranberry Orange Marmalade!

Ingredients

  • 12 ounce cranberries fresh
  • 3.5 pounds navel oranges ( 6 medium)
  • cups sugar divided
  • 1.5 cups water 

Equipment

  • frying pan
  • sauce pan
  • peeler

Directions

  1. Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections.
  2. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
  3. Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally.
  4. Remove from heat, and cool completely. Cover and chill.

Nutrition Facts

Calories101kcal
Protein1.85%
Fat1.24%
Carbs96.91%

Properties

Glycemic Index
3.6
Glycemic Load
13.49
Inflammation Score
-3
Nutrition Score
3.216956510492%

Flavonoids

Cyanidin
4.94mg
Delphinidin
0.82mg
Malvidin
0.05mg
Pelargonidin
0.03mg
Peonidin
5.23mg
Catechin
0.04mg
Epigallocatechin
0.08mg
Epicatechin
0.46mg
Epigallocatechin 3-gallate
0.1mg
Hesperetin
10.85mg
Naringenin
3.52mg
Luteolin
0.35mg
Kaempferol
0.02mg
Myricetin
0.71mg
Quercetin
1.68mg

Nutrients percent of daily need

Calories:101.39kcal
5.07%
Fat:0.15g
0.23%
Saturated Fat:0.01g
0.06%
Carbohydrates:26.17g
8.72%
Net Carbohydrates:24.7g
8.98%
Sugar:23.38g
25.98%
Cholesterol:0mg
0%
Sodium:1.45mg
0.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.5g
1%
Vitamin C:30.81mg
37.34%
Fiber:1.47g
5.9%
Folate:16.97µg
4.24%
Manganese:0.05mg
2.67%
Potassium:91.24mg
2.61%
Vitamin A:128.92IU
2.58%
Vitamin B1:0.04mg
2.33%
Calcium:22.7mg
2.27%
Vitamin B6:0.05mg
2.26%
Vitamin B2:0.03mg
1.82%
Vitamin B5:0.16mg
1.61%
Magnesium:6.21mg
1.55%
Vitamin E:0.21mg
1.43%
Copper:0.03mg
1.42%
Phosphorus:12.58mg
1.26%
Vitamin B3:0.22mg
1.11%
Source:My Recipes