Cranberry Orange Marmalade
This is good on biscuits, scones, or toast, but could also be used as a glaze on chicken, turkey, or pork.
4 large navel oranges, unpeeled and cut up
2 cups fresh or frozen unsweetened cranberries
1 pouch Certo
1 cup water
11 cups of sugar
Chop the oranges and cranberries in your food processor until they are mushy (or desired) consistancy. Add to large pot with rest of ingredients.
Bring to a boil. Reduce and simmer for 15-20 minutes, stirring often. Add pouch of Certo and boil one additional minute. Remove from heat.
Place in steralized jars with new, clean, hot lids and rings. Process for 10 minutes in boiling water to seal. Makes approximately twelve 8 ounce jars.
Tags: Cranberries, oranges