Use It or Lose It! Cranberry Marmalade Sauce

For a truly last-minute cranberry sauce: bag o’ cranberries + jar o’ marmalade + 20-minute simmer = Thanksgiving cranberry perfection!

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!

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Cranberry Marmalade Sauce

INGREDIENTS

METHODS

  1. 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.

OPTIONS

  1. 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.
  2. 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.
  3. 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.

STORE

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.

SEASON

Late Fall through early Winter. Year round with frozen cranberries.

9 comments

    • It seems so obvious, no? But I agree: I’ve never seen the suggestion. Then Shae & I did it on the same day! 🙂 I brought a pint of this to Thanksgiving dinner and it disappeared in short order. Quite tasty, if I do say so myself.

  1. Pingback: Lowbush Cranberry Marmalade Relish — And Other Ways to Use the Marm You’ve Got « Hitchhiking to Heaven

  2. Janet

    I am sooo very excited to know I am not alone in having marmalade problems…to thin..too thick….
    I have just the jars for this!!! Thanks!!

  3. Anduin

    Cranberries + sangria marmalade + the remains of subpar lemon marmalade + a tea ball of mulling spices + brown sugar = the best cranberry sauce ever! How simple and new tasting!

  4. Pingback: Marmalade Cranberry Sauce - autumn makes and does

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