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Cranberry and Naartjie Marmalade


Recipe Info

  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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