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Marmalade

Author
Cookinero 21 Mar 2025
7810
Marmalade

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

Marmalade

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

Marmalade

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

Marmalade

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

Step 4

Marmalade

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

Step 5

Marmalade

Slice the marmalade and serve.

Marmalade - FAQ About Ingredients, Baking Time and Storage

Yes, frozen cranberries work just as well. Thaw them first and drain any excess liquid before cooking to maintain the right consistency.
You can use erythritol or stevia as sugar substitutes. Adjust the quantity based on sweetness preference, as these alternatives may vary in potency.
Stored in an airtight container, the marmalade stays fresh for up to 2 weeks. Ensure it's covered to prevent drying out.
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.
Use a sharp knife dipped in hot water and wiped dry between cuts. This prevents sticking and ensures neat slices.
Yes, wrap slices in parchment paper and freeze in an airtight container for up to 3 months. Thaw in the fridge before serving.
Pair it with cheeseboards, yogurt, toast, or roasted meats. It also works well as a cake filling or pastry glaze.
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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