Fresh cranberries arrive in the markets before Thanksgiving, just in time to create those wonderful relishes we all love for our celebration dinner table. I usually purchase a few extra bags just before Christmas because they begin to fade from market shelves in January. I don’t want to miss the opportunity to make some marmalade, Cranberry-Pomegranate marmalade that is.
This combination is the perfect sweet-tart flavor that I simply adore. I have been making it each year since I purchased The Blue Chair Jam Cookbook by Rachel Saunders in 2010. The color and texture of this marmalade screams “holiday!” reminding me of the good times shared with friends and family. It has become my own holiday tradition.
This is the first phase of cooking; the light color on the top is a foam that I will skim off, leaving a beautiful clear color. I realize you cannot tell how much is here from this photograph. When cooking is done, I will have 12 half-pint jar of marmalade — enough to share with friends and to enjoy ourselves all year. Yum!
What holiday traditions have you created?
Yummy! I bet your kitchen smelled so delightful while this was happening.
It sure did — an immediate side benefit to cooking!
wow… the closeup shot would make the PERFECT rug for my living room! enjoy your marmalade…
Indeed, it would be a great splash of color for you!
Cranberry pomegranate marmalade ! That sounds a fantastic flavour! Two of my favourite jams to make are Rosella Jam, which is the fruit of an Hibiscus species and Cumquat Marmalade. Both are always in demand with family and friends.
Maureen, you would love this marmalade. I’m a fan of cumquat and have made it; not the Rosella Jam, though it sounds delightful. Nice to hear from you!