If you have a jar of marmalade that set like a rock (like mine of last year), check out my recipe below. If yours came out a bit loose, check out Shae’s version, a cranberry-marm-apple relish. Either way, you can’t go wrong; cranberries are always good.
Enjoy the day, everyone!
Cranberry Marmalade Sauce
- 2 cups cranberries, fresh or frozen
- 1 cup marmalade (I used orange cranberry marmalade)
- 1 cup water
- 1/4 cup sugar (optional)
- Combine cranberries, marmalade and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until many cranberries have burst and sauce has thickened, about 20 minutes. Taste and add sugar if desired: simmer for another few minutes to dissolve sugar. Serve warm or at room temperature.
Yields 3 cups.
- This is a great way to use that not-so-perfect marmalade you made last year. Marmalade too runny? Use 1/2 cup water instead. Rock hard like mine? Use the full cup, or more. Too sweet? Don’t add any sugar to the sauce. Too tart? Up the sugar to 1/2 cup. With only 2 ingredients, it’s easy to modify so it’s perfect for you.
- This cranberry sauce has a lot of whole berries in it; if you like to make sure all the berries burst, hit them with a potato masher after about 15 minutes of cooking, then continue to simmer until the sauce is mostly smooth. For a completely smooth sauce, blend with an immersion blender, regular blender or food processor.
- Replace the water with wine or liqueur for a fancied-up sauce. I like a fruity white, like Riesling or Chardonnay, with cranberries, or also a tawny port or bourbon.
Refrigerated for weeks. This sauce could also be canned in a boiling water bath: fill hot jars to 1/4 inch headspace and process for 10 minutes.
Late Fall through early Winter. Year round with frozen cranberries.