Cranberry burnt orange marmalade

By Spencer Watts
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  • 2 large navel oranges, halved
  • 1/4 cup (60 milliliters) brown sugar
  • 2 cups (480 milliliters) frozen cranberries
  • 2 apples, grated
  • 1 small lime, juiced
  • 2 cups (480 milliliters) sugar
  • 1/4 cup (60 milliliters) orange liqueur


  1. Preheat BBQ to medium/high or 375F (190 C).
  2. Dust the cut sides of the oranges with brown sugar and place sugar side down on the grill.
  3. Cook for two minutes or until charred.
  4. In a saucepan place cranberry, the juice of the charred oranges, apple, lime juice, sugar and simmer and for fifteen minutes stirring regularly and mashing the cranberries while cooking with a whisk.
  5. Taste for the required sweetness and adjust if more sugar is required.
  6. Add the orange liqueur.
  7. Cook for five more minutes put aside and refrigerate.
  8. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

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