Tequila Sunrise Clementine Orange Marmalade with Cranberries
I like sweet-tart jams, and this marmalade recipe is one of the best I've tried. Sweet Clementine oranges explode with even more flavor when coupled with a tart hug from bright-red cranberries, and the whole thing is given a buzzy kiss from a a mere hint of tequila. The booze cooks off, so no worries there! With the alcohol gone, this jam is left with a complex flavor of sweet orange, gently bitter rind, and the autumn depth of cranberries. Little bits of zest add a lively texture to this tenderly bitter marmalade, which goes amazingly on toasted brioche or stirred into yogurt.
Course Condiment
Cuisine American
Prep Time 1hour30minutes
Cook Time 1hour30minutes
Total Time 3hours
Servings 6(8-ounce) jars of jam
Calories 84kcal
Author Stephanie Stiavetti
Ingredients
4poundsClementine orangesscrubbed clean
1poundcranberriesfresh or frozen
1 1/2cupshot water
1/4cuphigh quality tequila
4cupssugar
1/2teaspoonbutter
1/4teaspoonsalt
Instructions
Place a small ceramic plate in the freezer to test the marmalade for proper thickness later. Sterilize your jars and lids.
Remove the zest from the Clementine oranges. Add the zest to a large, deep, heavy-bottomed pot. Remove the remaining peels from the oranges and wrap them in cheesecloth. Wrap the cheesecloth into a bundle and tie with butcher's twine. Add to pot.
Use a sharp knife to cut the Clementine slices in between the pith into clean segments, making sure to work over a bowl to catch any escaping juice. (See video here.) Squeeze all the juice from the trimmings of pith. Save the juice and discard the pith.
Chop the orange segments into coarse chunks that are about 1/2-inch across. Add the orange chunks to the pot with the zest and peels. Add the juice you saved while segmenting the oranges to the pot as well.
Whiz the cranberries in a food processor until they are coarsely chopped, about 3-4 pulses. Add cranberries to pot.
Add hot water to the pot and bring to a boil over medium heat. Once boiling, turn heat to low and simmer for 20 minutes. Remove from heat and allow to cool somewhat. Once it's at a temperature you can handle, remove the bag of peels from the pot and gently squeeze the juice from the bag. Do not wring it completely, which will make the marmalade excessively bitter—-just release any loose, excess juice absorbed by the peels and then discard the bag.
Add tequila, sugar, butter, and salt to the pot, stirring to combine. Cook over medium heat, stirring frequently, until the fruit begins to bubble and spit. Cook for 30 more minutes, stirring every few minutes to keep the fruit from sticking to the bottom and burning.
Begin testing the marmalade for doneness: Spread 1/2 teaspoon of the marmalade on the cold plate and set it back in the freezer for 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a clear path when you run your finger through it. If you’d like your marmalade thicker, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved. Be careful not to cook the marmalade too long or you will alter the taste and texture of the finished product.
Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle marmalade into sterilized jars and process them in a hot water bath for 10 minutes. Unopened jars can be kept at room temperature for up to 6 months. Opened marmalade should be refrigerated and will last two weeks.
Notes
SPECIAL EQUIPMENT: cheesecloth, six 8-ounce sterilized mason jars, water bath for processingNOTE: If you can't find cranberries, look in the freezer section! Make sure they are defrosted before using. Also, this recipe does not require pectin - cranberries contain all the pectin you'll need to hold this marmalade together.