Cranberry-Lime MarmaladeLisa Hubbard
This bright, flavorful fall preserve is best when allowed to stand overnight. It's great on toast or alongside sautéed duck breasts.
Recipe information
Yield
Makes about 3 cups
Ingredients
1/2 cup (packed) golden brown sugar
1/4 cup water
2 cups fresh or frozen cranberries
2 cups orange marmalade
1 tablespoon grated lime peel
1/2 vanilla bean, split lengthwise (optional)
1/4 teaspoon (scant) ground cloves
Preparation
Stir sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Add all remaining ingredients. Boil until cranberries burst, stirring occasionally, about 5 minutes. Cool completely. (Can be made 2 weeks ahead. Store in covered container in refrigerator.)
