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Cranberry Marmalade

Servings: 5 half pints


  • 1 cup orange juice
  • 3 cups fresh cranberries
  • 1 orange, seeded and finely chopped
  • 1 tart apple, cored and minced
  • 12 dried apricots chopped
  • 1 1/4 cups honey
  • 1/2 teaspoon ground cardamom


  • Combine the orange juice, cranberries and chopped orange in a large, non-reactive pot. Bring to a simmer and let cook until the cranberries begin to burst.
  • Add the apple, apricots, honey and cardamom and cook for approximately 20 minutes, until the orange rinds are tender and it has thickened (watch it carefully, honey scorches easily. I speak from experience here).
  • Once it has reached a consistency you like, remove it from the heat. Should you want to can it, pour chutney into clean, hot jars. Remove air bubbles, wipe the rims and apply lids and rings. Process in a boiling water canner for 10 minutes (don’t start your timer until the water has returned to a boil).
  • For an even longer keeping product, replace 3/4 of a cup of the honey with one cup of unprocessed cane sugar (honey is sweeter than sugar, so you need a bit more to make up the difference).