Marmalade

Name: Marmalade
Total time: 5 h 40 min
Yield: 8
Cuisine: European
Ingredients: Cranberries - 500 g; Sugar - 375 g; Water - 110 g; Powdered gelatin - 25 g

Cookinero 21 Mar 2025

7080

The French word "marmelade" evokes exclusively pleasant emotions in us. In general, this word has come a long way, along which you can trace the history of the dessert. It came to French from Portuguese (in Portugal, this was the name for quince marmalade), and to Portuguese from the Greek word melimelon, which means "honey apple".

How to cook Marmalade

Step 1

Place the cranberries in a saucepan, add 50 ml of water and place the saucepan on low heat. Cook for 7 minutes after boiling.

Step 2

Remove the cranberries from the heat and grind them using a blender, then strain through a fine sieve. Place the resulting juice over medium heat, add sugar and stir until completely dissolved. Cook the juice, stirring, for about 10 minutes.

Step 3

Remove the juice from the heat, add the gelatin and stir until completely dissolved.

Step 4

Line the pan with parchment paper, pour the juice into it and refrigerate for 5 hours.

Step 5

Slice the marmalade and serve.

Marmalade - FAQ About Ingredients, Baking Time and Storage

Can I use frozen cranberries instead of fresh ones for this marmalade?

Yes, frozen cranberries work just as well. Thaw them first and drain any excess liquid before cooking to maintain the right consistency.

Is there a sugar substitute I can use to make this marmalade low-carb?

You can use erythritol or stevia as sugar substitutes. Adjust the quantity based on sweetness preference, as these alternatives may vary in potency.

How long does homemade cranberry marmalade last in the fridge?

Stored in an airtight container, the marmalade stays fresh for up to 2 weeks. Ensure it's covered to prevent drying out.

Can I make this marmalade vegan?

Yes, replace gelatin with agar-agar (use 1 tsp dissolved in water) for a vegan-friendly version. Adjust setting time as agar firms up faster.

What’s the best way to slice the marmalade cleanly?

Use a sharp knife dipped in hot water and wiped dry between cuts. This prevents sticking and ensures neat slices.

Can I freeze this marmalade for later use?

Yes, wrap slices in parchment paper and freeze in an airtight container for up to 3 months. Thaw in the fridge before serving.

What can I serve with this cranberry marmalade?

Pair it with cheeseboards, yogurt, toast, or roasted meats. It also works well as a cake filling or pastry glaze.

Why is my marmalade too runny? How can I fix it?

If it didn’t set, simmer the mixture longer to reduce liquid or add a bit more dissolved gelatin (1/2 tsp at a time) and rechill.

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