From the BBB. Serve over cream cheese and as a dip/spread for crackers and chips or a sweet-savory spread on bread! Would also work well as a condiment for various meats. I made this–it’s delicious and a very easy, quick canning recipe.
Servings: 6 half-pintsPrep Time: 1 hour Cook Time: 15 minutes
1 1/2 cups thinly sliced, halved, peeled red onions
1/2 cup finely chopped dried cranberries
1/4 cup light brown sugar
1/4 cup cider vinegar
1 package powdered pectin
2 teaspoons grated orange peel
3 cups bottled unsweetened apple juice
4 cups granulated sugar
Saute onions, cranberries, brown sugar and cider vinegar in a skillet over medium heat, until onions are translucent. Combine onion mixture, powdered pectin, orange peel and apple juice in a large pot. Bring to a boil over medium-high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. BWB 15 minutes.
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