Cranberry and Clementine Marmalade

posted by Liz Thomas 12-01-100 11:35 PM

BBC Good Food magazine
Cranberry and Clementine Marmalade

600g/1 lb. 5 oz. clementines
4 lemons
225g/8 oz. fresh or frozen cranberries
1.6 kg/ 3 1/2 lb. preserving or granulated sugar
150 ml/ 1/4 pt. whiskey

Halve the clementines and lemons and squeeze the juice (reserve the pips). Tie pips in a piece of muslin. Thinly or thickly slice the clementine rind, removing any pith; put in a preserving pan. Add the squeezed juice, the muslin bag and 1.2 litres/2 pints water.

Bring to the boil, then simmer gently for 1 hour or until the peel is tender. Remove the muslin bag, squeezing out the juice.

Add the cranberries and cook for 2 minutes until they start to break up. Add the sugar, stirring till dissolved. Stir in the whisky. Bring to the boil and boil rapidly until setting point is reached. (Spoon a little of the liquid onto a saucer and chill for a few minutes. It should wrinkle when pushed with your finger.) Leave to stand for 15 minutes. Ladle into sterilised jars, seal well.

Make up to 1 month ahead. It will keep unopened for up to 4 months. Once opened use within 1 month.

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