This special marmalade recipe is a double winner. Not only did it earn a blue ribbon for marmalade, but it was also a big hit when Brenda used it to make a sweet bread for the Texas State Fair Fleischmann’s® Yeast Bake for a Cure special contest. Her Red Onion Apricot Braid won first prize and the marmalade
was the key ingredient!
MAKES: about four to five 8-ounce jar
INGREDIENTS:
- 11⁄2 cups halved and thinly sliced red onions (about 2 medium onions)
- 1⁄2 cup finely chopped dried cranberries
- 1⁄4 cup lightly packed brown sugar
- 1⁄4 cup cider vinegar
- 2 teaspoons finely grated orange zest
- 21⁄2 cups unsweetened apple juice
- 1 box (1.75 ounces) powdered pectin
- 31⁄2 cups granulated sugar
INSTRUCTIONS:
- In a large skillet, over medium heat, combine the red onions, cranberries, brown sugar, and vinegar. Cook, stirring constantly, until the onions are translucent, about 10 minutes. Do not let them brown.
- In an 8-quart stainless steel stockpot, combine the cooked onion mixture, orange zest, and apple juice. Stir in the pectin. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Add the sugar and stir constantly until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Ladle the marmalade into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
SERVING SUGGESTION:
- This marmalade makes a great accompaniment or glaze for baked ham or smoked pork ribs, and also makes a great filling for a freshly baked bread product.
