Could there be a more perfect marmalade for a festive party? We think not. Fruity, tangy and vibrant, this easy Clementine, Cranberry, and Ginger Marmalade recipe is better than any store-bought recipe. No temping or canning is required, the fruit’s natural pectin does it all. The citrus and cranberry flavors are accentuated by the ginger in a sweet-sour dance, and the clementine skin softens during cooking and loses its bitterness, creating a fun textural contrast. Any thin-skinned citrus fruits such as Satsuma mandarin oranges, mandarin oranges, and Valencia oranges are fine. Be sure to wash your citrus thoroughly before starting the recipe.
To test whether your marmalade is done, place a small dish in the freezer for at least 5 minutes. Next, spoon a small amount of marmalade onto the plate. The marmalade will collect a little and gel. If the marmalade spreads over the entire plate, it will take longer.