Cranberry and Naartjie Marmalade2014-09-16
- Skill Level: Intermediate
- Yield : 8 batch
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 2:45 h
A lovely recipe to sweeten things up on the breakfast table.
- 600 grams Naartjies
- 4 Unwaxed Lemons
- 225 grams Fresh cranberries
- 1 3/5 kilo(s) Preserving or granulated sugar
- 150 mL Whiskey ( Optional)
- 1 Piece of Muslin
Halve the naartjies and lemons, then squeeze out the juice and remove the pips. Wrap the lemon halves and the pips in muslin to form a bag and tie it with string. Cut the naartjie skins in halve again, then, using a sharp knife, carefully remove the white pith. Cut the peel into thin shreds.
Put the peel, juices and muslin in a large pan with 1.2 litres water. Bring to the boil, then simmer for 1-1 ••• hours until the peel is very tender. Remove the muslin bag, allow to cool, then squeeze all the juice from it into the pan.
Add the cranberries to the pan and cook over a medium heat for 8-10 minutes until they start to pop. Add the sugar, stir to dissolve, then pour in the whisky if using.
Bring to the boil, then boil vigorously for 20-25 minutes until setting point is reached. Test for this by putting a plate into the freezer for 10 minutes beforehand. Drop a little of the marmalade onto the chilled plate and push it with your finger. If a wrinkle forms after about a minute, it’s ready. If not continue to boil, testing every couple of minutes. If you use a sugar thermometer the temperature should reach 105°C when it’s ready.
Leave the marmalade to cool 10 minutes, use a metal spoon to skim off any scum that has collected on the surface, then seal in sterilized jars.