I am not sure exactly where this recipe came from, but I remember it well from my grandmother, my dad’s mom. She lived on a farm and made, grew or raised almost all of her own food.

We always celebrated the holidays with my mother’s parents, and this recipe was always my grandmothers (dads mom) contribution to the meal.

We ate it with our holiday meal on homemade rolls and for days after on toast. The more batches or double batch you make the more to enjoy! Here it is!

Cranberry Orange Marmalade

INGREDIENTS:
3 1/2 pounds navel oranges (about 6 med/med large)
1 1/2 cups water
3 cups sugar divided – 2 cups – 1 cup
1 package (12 oz) cranberries

DIRECTIONS:
Remove the rind from 3 of the oranges using a veggie peeler because you don’t want any the white parts just the orange, slice into very small strips.

Peel all the oranges and cut into sections. Combine the rind strips, sliced oranges, water and 1 cup sugar in a med. sauce pan. Bring mixture to a boil. Reduce heat and simmer for about 15 min, stirring occasionally.

Add remaining 2 cups of sugar and cranberries to pan. Simmer for and hour and a half or untill thick, stirring occasionally. Remove from heat and cool completely. Cover and chill. Makes about 4 cups. Store in washed out jelly jars.

Yummy

One year my Grandmother added some pomegranates with the cranberries, more yummy. This is not only great with a nice warm roll, but I have made it to stuff a pork chop and a chicken breast.

I have also used some of the left overs as a marinade. Add some sliced or shredded pineapple and some sliced onion.

Pour over chicken or pork and marinade over night in the fridge. Then slow cook in the slow cooker or BBQ on the grill. This is a great holiday recipe, but it adapts perfectly to the days after.