Cranberry Marmalade
Portion: 
Preparation: 
( 13 oy 4,38/5)
Hello Dear Friends,
The weather suddenly turned cold, causing Istanbulites, like me, who said, "Oh, autumn would be sweet like this", put them in the wrong corner :) I already gave the quilts at home to wash the blankets, just in case, and bought them last week, but I didn't think they would enter our lives so soon. Anyway, for now, winter is coming, even if we manage thick pike and pretend to be gone. “Winter is Coming!”
I returned to my childhood when I stumbled upon cranberries at the market yesterday. There used to be so many fruit trees around us, now I only see fruits in the market or in the market. Then I remembered how my face was wrinkled the day I tasted the branch for the first time, I said I would never eat it again :) Then cranberry sorbet When I tried it and tasted it, I loved it, saying it like this, it's time cranberry marmalade to prepare. I think this was the best.
It turned out to be something delicious that you can try not only with butter cream for breakfast, but also with sharp and delicious cheeses at different meals. I didn't prepare much as usual. When I say 1 jar 1 jar, I can try various flavors. If you don't have a large family, you can prepare like me. Those who want to cook more can make 2 times the measure I gave.
It crossed my mind for a moment before I finished the article. This tree is famous not only for its fruit but also for its stick :) I had the opportunity to meet him once in my childhood, it's really bad :)
Love…
Ingredients for Cranberry Marmalade Recipe
- 500 g cranberries
- 2 tea glass of water
- 2 cups + 1 teaspoon of granulated sugar
- 1 cloves
- 1 stick of cinnamon
- 1 teaspoon of butter
- 1 teaspoon of lemon juice
How to Make Cranberry Marmalade Recipe?
- Wash and drain the cranberries. Put the cloves, cinnamon sticks and 2 tea glasses of water in the pot together.
- Boil until the skins of the cranberries burst and become soft. Strain the cranberries you took from the stove and set aside the water and leave to cool. (we will use the water for crushing, also set aside the cinnamon and cloves)
- Crush the cooled cranberries with your hands in a fine mesh strainer as in the photo and separate them from the seeds. (It is easier to pour and crush the cranberry juice from time to time.)
- Add sugar and butter to the cranberry puree, cook with cinnamon and cloves, stirring from time to time, until it starts to thicken.
- To control the consistency, it is enough to drop 1 drop on the tea plate you have cooled in the refrigerator. If it does not flow easily, it means it has a consistency.
- Add lemon juice to your marmalade. Cook for 1 minute, stirring, and remove from the heat.
- When your marmalade in the jar has cooled, close the lid.
Hello, first of all, thank you very much for the recipe..)
I have a question, do we close the lid especially after it has cooled down? I knew it would last longer if it was turned off when hot, I was in a dilemma.
Hi, I asked you a question, but I tried it without waiting for an answer, so I reduced the sugar and used 2 glasses. The filtering step was a bit tiring :)
But my jam was not a jam with grainy particles like in your photo. Thanks for the delicious recipe. I passed by the tree for 20 years in Sweden, I didn't care because the fruits were inedible and poisonous. But recently I overcame my fear and tasted it and I really liked it :) I researched kizilcikmis, the first name was to search for a recipe on your site :)
Hello Ms. Gülay, when I was on vacation, my transformation was a little late. I'm sorry :) Good luck to your hands. Love :)
Hi Nilay
I just discovered cranberry in the country where I live. I'll try your recipe right now. Isn't it before 500gr of cranberry seeds come out?
I did it, it was great. I reduced the sugar a little bit, put it close to 2 glasses. Its consistency and color were fine, and it wasn't too sweet, and the bitter taste of cranberry was just right. I also removed the cinnamon and cloves during the straining phase, their flavor was quite sufficient, it did not go above the cranberry. I think it suits me very well. I added honey to the remaining juice of cranberries and made sherbet, it was deliciously healing. It is especially good for urinary tract infections. Thank you very much for this nice recipe.
thanks
Thanks for the recipe. I made it in the same dimensions but it was very solid :( is there anything I can do, I don't want to throw it away...
I think you overcooked it. It is necessary to do the chilled plate test so that it is not too dark. It would be a very nice cookie if it is very dense. You can even try it in my Apple Puff Cookie recipe. Yours sincerely
Your hands look very good, I love cranberry marmalade, especially if it gets a little sour, I tried it once in the past years, but I couldn't get the result I wanted.