Cranberry-Orange Marmalade Recipe
- Ingredients: 29
- Serves: 8
Cranberry-orange marmalade with good-quality orange marmalade, grand marnier or orange juice, grated orange peel, brandy.
Ingredients
- 3 cups good-quality orange marmalade
- 1/3 cup Grand Marnier or orange juice
- 3 tbsps. grated orange peel
- 2 tbsps. brandy
For the syrup
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
For the cake batter
- 2 sticks unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1 tbsp. vanilla
- 3 cups all-purpose flour
- 2 1/2 tsps. double-acting baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/4 cups sour cream
- 2 cups sweetened flaked coconut, toasted lightly and cooled
For glaze
For assembly and baking
- 3 tbsps. unsalted butter, melted
For tomato coulis
- 2 1/2 medium beefsteak tomatoes
- 1 garlic minced
- 1/4 Scotch bonnet chile, seeded and minced
- 1/2 tsp. chopped fresh shado beni
- 1 1/2 tsps. diced onion
- 1 1/2 tsps. olive oil
- 1/8 tsp. salt
- Pinch freshly ground black pepper
For assembly
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
Directions
- Step 1 Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves.
For this step you will need
- Step 2 Increase heat and bring to boil. Add cranberries. Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes.
For this step you will need
- Step 3 Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan. Boil until mixture registers 220°F.
For this step you will need
- Step 4 Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid). Mix gently.
Nutrition information
Calories 951 | Carbohydrates 242 g (81%) |
Fat 0 g (0%) | Protein 1 g (2%) |
Saturated Fat 0 g (0%) | Sodium 161 mg (7%) |
Polyunsaturated Fat 0 g | Fiber 4 g (15%) |
Monounsaturated Fat 0 g | Cholesterol 0 |