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Home » In the Kitchen

Easy Cranberry and Orange Marmalade

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Kaia is using an immersion blender to blend the marmalade ingredients

"In New Orleans when it's time to grocery shop we say going make groceries. This is funny to people who aren't from here. The expression has been used for hundreds of years. See the old people would say faire son marche or let's go make groceries. It comes from the French. We also ask do you want your po-boy dressed? Meaning would you like the works on your sandwich. We call extra meats and sides lagniappe, pronounced lanyapp. We call frozen colored drinks in cups hucabucks and pecan candy plarines, not pralines. We have a unique way of cooking and speaking."

- Mia X

Welcome to our kitchen. This easy cranberry and orange marmalade is a fresh twist on cranberry sauce. Your home will be filled with scents of orange, cinnamon, and vanilla long after the meal has ended.

If you like this quick holiday marmalade, you'll love the cornbread, stuffing, mashed potatoes, mixed-up potato gratin, and turkey.

Learn more about cooking with kids.

Jump to:
  • The Best Cornbread
  • Food from Around the World: Free Cooking Lessons
  • How to Make Easy Cranberry and Orange Marmalade
  • Quick Holiday Marmalade
  • Free Cranberry & Orange Marmalade Recipe for Pre-Readers & Up
  • Easy Cranberry and Orange Marmalade

Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

Cover of Things My Grandma Told Me Things My Grandma Showed Me

This homemade cornbread recipe comes from Things My Grandma Told Me, Things My Grandma Showed Me: A Cookbook Memoir 1975 - 2001 by Mia X.

Inside, Mia X talks about living No Limit:

One Thursday we were running low on food. We had money but no car. What we gon eat? KL asked his ears covered by the headphones because he was making a beat. Serv looked at me and was like 'They ain't really got nothin in here ma'. I looked in the freezer hmm two thin T Bone steaks. On top of the fridge we had an onion and 6 packs of Ramen Noodles. In the fridge, piece of bell pepper, some minced garlic, butter, and a half pack of ground beef. I was still well stocked on my spices. I looked at the boys and said well we have bread and a few other things y'all, so Ima just hook something up. We good for today, I'm just glad that P comes back tomorrow because it's time to make groceries and talk to him about getting a whip.

I thawed the steaks, cut the meat from the bone, and began to dice it like stew meat. I cut up the onion and bell pepper and got a teaspoon of garlic. I opened the packs of noodles, put them on to boil, browned the ground beef, and then cooked the steaks and seasonings together in a little butter. The boys kept coming in the kitchen saying maaaaan it's smelling so good. I would just shoo them out of the kitchen and say it's almost ready. I added a teaspoon of everyone's two favorite steak sauces to the steak and seasoning blend then mixed the ground beef in. I made cream sauce for the noodles with butter, flour, evaporated milk, grated dry Parmesan cheese, and a couple cheddar cheese slices. A little Italian spice, parsley, thyme and it was done. I called it a Hard Time Casserole.

- Mia X

This is a cookbook memoir filled with highs, lows, & many laugh-out-loud moments.

Things My Grandma Told Me Things My Grandma Showed Me Cookbook Memoir and Holiday Cornbread in a Made In square baking dish

related recipe!

The Best Cornbread

Appalachian blue cornmeal with a hint of eggnog

Get the recipe →

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Cover of Insatiable City: Food and Race in New Orleans by Theresa McCulla

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mallorcas, aloo chaat, bbq prawns, rabbit stew, cinnamon roll pound cake, picarones

Food from Around the World: Free Cooking Lessons

Learn from some of the most talented chefs around the world!

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    Free Cooking Course for Families

    Discover recipes for every continent! Sign up to receive free cooking lessons for the whole family. Learn from some of the most talented chefs around the world and participate in the quality practical life experiences Montessori education is known for.

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    How to Make Easy Cranberry and Orange Marmalade

    cranberries, stevia, and peach slices in mise en place bowls
    vanilla extract, surya salt, a masala dabba, and oranges

    Ingredients or Make Ya Groceries

    • cranberries
    • oranges
    • plum
    • peach
    • lemon
    • cinnamon
    • sugar or stevia
    • water
    • salt
    • nutmeg
    • vanilla extract
    The Made In Utility Knife, including the packaging, on the Made In Butcher Block and next to an apron and mise en place.

    Equipment

    • Apron
    • Prep Bowls
    • Butcher Block
    • Child-Friendly Knife
    • Utility Knife
    • Kitchen Scale
    • Box Grater or Microplane
    • Measuring Spoons
    • Measuring Cup
    • Wooden Spoon
    • Saucier or medium saucepan
    • Immersion Blender or Blender
    • Mason Jars with Lids
    • Ladle
    • Stock Pot
    • Oven Mitts
    • Learning Tower (as needed)
    Kaia is zesting an orange

    Zest the Oranges and Lemon

    Wash your hands with soap and water. Use a box grater to zest the oranges and lemon.

    Kaia is slicing a lemon with a utility knife

    Dice the Fruit

    Use a knife and cutting board to dice the fruit for the marmalade. Both Kaia and Noah like working with this utility knife right now. Be sure to remove any seeds or pits.

    Kaia is pouring stevia into a saucier

    Melt the Sugar and Salt in the Saucier

    Turn the stove on medium heat. Use a kitchen scale to measure the sweetener (sugar, stevia, etc.) and add it to the saucepan.

    Kaia is adding a pinch of salt to a saucier

    Use a measuring cup to add the water and your fingers to add the pinch of salt. Use the wooden spoon to give it a stir.

    Kaia is adding cranberries to the saucier with the other marmalade ingredients

    Add the Fruit and Zest to the Saucier

    Add the fruit and the zest to the saucier. Give it a stir.

    closeup of peni miris cinnamon and a spice spoon from Diaspora Co

    Add the Spices to the Pan

    Use a spice spoon or measuring spoon to add the cinnamon to the saucepan. Grate the nutmeg with the box grater and add it to the pan.

    Kaia is adding peni miris cinnamon to a saucier
    Kaia is adding vanilla extract to a saucier using a measuring spoon

    Add the Vanilla Extract

    Add 2 splashes or use a measuring spoon if you're like my kids and you're afraid of adding too much vanilla.

    Kaia is smiling and stirring a saucier with marmalade ingredients

    Stir the ingredients with a spoon.

    cranberries, oranges, peach, lemon, etc in a saucier with a wooden spoon

    Cook for 30 Minutes over Medium Heat, 15 Minutes over Low Heat

    Cook over medium heat for 30 minutes.

    marmalade ingredients cooking in a saucier

    The fruit will begin to break down as it cooks. Turn the heat to low and cook for another 15 minutes. Turn off the stove.

    Kaia is using an immersion blender to blend the marmalade ingredients

    Blend the Marmalade Ingredients

    Use the immersion blender to blend the fruit mixture until it is smooth. If you don't have an immersion blender, you can wait for the mixture to cool down and then transfer to a blender cup.

    an immersion blender is blending marmalade ingredients in a saucier
    Kaia is using a ladle to transfer the marmalade to a mason jar

    Transfer the Marmalade to Mason Jars

    Use a ladle to transfer the marmalade to the Mason jars. Screw the lids on.

    Mia X suggests 8 little Mason jars. We used a couple 32-oz Mason jars and it worked well with our stock pot.

    2 mason jars containing marmalade are sitting in a stock pot

    Setup a Water Bath for the Marmalade

    Place the Mason jars with lids in a large pot and fill so the jars are half submerged in water. Turn the stove on high and boil for 10 minutes. Turn off the stove, remove the jars from the pot, and set them aside to cool.

    This holiday marmalade can be kept at room temperature or refrigerated.

    ingredients list snippet for aking Cranberry & Orange Marmalade

    free recipe!

    Quick Holiday Marmalade

    A fresh twist on cranberry sauce!

      Built with ConvertKit

      Free Cranberry & Orange Marmalade Recipe for Pre-Readers & Up

      Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

      The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.

      Montessori Continent Boxes

      Explore every continent with these solid maple hardwood boxes.

      Shop Now ➜
      Montessori continent boxes with Schleich animals on top of the Africa and Asia boxes
      Kaia is adding cranberries to the saucier with the other marmalade ingredients

      Easy Cranberry and Orange Marmalade

      Kristin
      This easy cranberry and orange marmalade is a fresh twist on cranberry sauce. Your home will be filled with scents of orange, cinnamon, and vanilla long after the meal has ended.
      No ratings yet
      Pin Recipe Print Recipe
      Prevent your screen from going dark
      Prep Time 10 minutes mins
      Cook Time 55 minutes mins
      Total Time 1 hour hr 5 minutes mins
      Course Side Dish
      Cuisine American, Southern
      Servings 12
      Calories 192 kcal

      Equipment

      • Apron
      • Prep Bowls
      • Butcher Block
      • Child-Friendly Knife
      • Olive Wood Utility Knife
      • Kitchen Scale
      • Box Grater
      • Measuring Spoons
      • Measuring Cup
      • Wooden Spoon
      • Copper Saucier
      • Immersion Blender
      • Ladle
      • Weck Jars or Mason Jars
      • Stock Pot
      • Oven Mitts

      Ingredients 
       

      • 1 ½ cup cranberries
      • 2 navel oranges
      • 1 tablespoon orange zest
      • 1 plum
      • 1 peach
      • 1 lemon
      • 1 teaspoon lemon zest
      • 1 tablespoon cinnamon
      • 2 ½ cups sugar or stevia
      • 3 cups water
      • 1 pinch salt
      • 1 teaspoon nutmeg
      • 2 splashes vanilla

      Instructions 

      • Zest the Oranges and Lemon: Wash your hands with soap and water. Use a box grater to zest the oranges and lemon.
      • Dice the Fruit: Use a knife and cutting board to dice the fruit for the marmalade. Both Kaia and Noah like working with this utility knife right now. Be sure to remove any seeds or pits.
      • Melt the Sugar and Salt in the Saucier: Turn the stove on medium heat. Use a kitchen scale to measure the sweetener (sugar, stevia, etc.) and add it to the saucepan. Use a measuring cup to add the water and your fingers to add the pinch of salt. Use the wooden spoon to give it a stir.
      • Add the Fruit and Zest to the Saucier: Add the fruit and the zest to the saucier. Give it a stir.
      • Add the Spices to the Pan: Use a spice spoon or measuring spoon to add the cinnamon to the saucepan. Grate the nutmeg with the box grater and add it to the pan.
      • Add the Vanilla Extract: Add 2 splashes or use a measuring spoon if you're like my kids and you're afraid of adding too much vanilla. Stir the ingredients with a spoon.
      • Cook for 30 Minutes over Medium Heat, 15 Minutes over Low Heat: Cook over medium heat for 30 minutes. The fruit will begin to break down as it cooks. Turn the heat to low and cook for another 15 minutes. Turn off the stove.
      • Blend the Marmalade Ingredients: Use the immersion blender to blend the fruit mixture until it is smooth. If you don't have an immersion blender, you can wait for the mixture to cool down and then transfer to a blender cup.
      • Transfer the Marmalade to Mason Jars: Use a ladle to transfer the marmalade to the Mason jars. Screw the lids on. Mia X suggests 8 little Mason jars. We used a couple 32-oz Mason jars and it worked well with our stock pot.
      • Setup a Water Bath for the Marmalade: Place the Mason jars with lids in a large pot and fill so the jars are half submerged in water. Turn the stove on high and boil for 10 minutes. Turn off the stove, remove the jars from the pot, and set them aside to cool. This holiday marmalade can be kept at room temperature or refrigerated.

      Notes

      • Don't leave food sitting out at room temperature for extended periods
      • Never leave cooking food unattended
      • See more guidelines at USDA.gov.
      • Full Recipe Info and Pictures at:  https://happyhomeschooladventures.com/marmalade

      Nutrition

      Calories: 192kcalCarbohydrates: 49gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gSodium: 9mgPotassium: 91mgFiber: 2gSugar: 46gVitamin A: 131IUVitamin C: 22mgCalcium: 24mgIron: 0.3mg

      Estimated nutrition information is provided as a courtesy and is not guaranteed.

      Tried this recipe?Let us know how it was!

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      Kristin from Happy Homeschool Adventures

      Hi, I'm Kristin!

      I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

      More About Me ➜

      Our Land Acknowledgement

      We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


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