This year, I decided to change up my usually recipe and I came up with an Orange-Cranberry marmalade and to add some winter flavor, I added some vanilla, cinnamon, and candied ginger. It's amazing. I was eating the leftovers out of a bowl...with a spoon. Pair this with some scones and tea and welcome to English heaven.
Plus, it looks pretty in jars. And isn't the what REALLY matters? =)
4 large oranges
2 small lemons
1 cup fresh cranberries
3 cups sugar
1 1/2 cups water
1 tsp vanilla extract
3 pieces of candied ginger
1 1/2 cinnamon sticks
6 (8oz) canning jars with lids
Using a vegetable peeler, begin peeling the orange and lemon zests into a pot. Once all the zests are peeled, you'll want to thinly slice them into strips (I forgot this step and the large chunks of zest are chewy but my dad likes that, so it worked for me...but thinly slice them, it's better that way).
Add the cranberries and sugar, stir to dissolve.
Add the vanilla extract, the pieces of candied ginger, and cinnamon sticks to the pot.
Heat on a rapid boil for 30 minutes, stirring often so it doesn't burn on the bottom. Heat until the mixture reaches the gel stage (using a candy thermometer it should read 220 degrees). You can prepare your jars and lids for canning while it boils.
Ladle the marmalade into prepared jars, seal with the lid and band. Process in boiling water for 10 minutes. Check the lid for a seal after 24 hours. Store in the pantry for up to a year. Refrigerate after opening.