I made some orange-ginger-cranberry marmalade for Christmas gifts. The flavor was good but I should have let it cook down just a bit more to gel better. I had purchased a large bag of oranges with the intention of making marmalade for co-workers but ran out of time. I then made some for family but decided it needed a bit more than just oranges and so grabbed a knob or knuckle of ginger and grated that into the mixture and added some Craisins(R) . Next time, chop the Craisins(R) into smaller pieces or even use regular cranberries as there is more than enough sugar in the recipe.
Getting the oranges sliced is the most difficult part as my mandoline just did not want to cooperate. The oranges were too big for the guide so I cut in half but then just slipped past the blade. I finally got 4 sliced since you want them thin.
Orange-Ginger-Cranberry Marmalade adapted from Alton Brown's Orange Marmalade
4 large oranges, sliced thin and then cut into quarters, save the juice
1 lemon, zest and juice
6 cups water
3 pounds sugar
1 large knob ginger, peeled and then grated using microplane
1 6oz bag Craisins
Place oranges, any saved orange juice, lemon zest and lemon juice in large heavy-bottom saucepan. Add 6 cups water. Heat over high until boils. Let boil about 15 minutes to soften fruit. Add sugar and stir to dissolve sugar (note: it will increase the volume of the contents considerably so make sure pan in big enough). Add ginger and Craisins. Reduce heat to quick simmer and heat with occasional stirring until it reaches 223-224 F using candy thermometer. (I got a bit impatient here). This took over an hour. Perhaps I should have raised the temperature a bit.
Carefully pour into prepared (sterilized) jars and can 10 minutes in boiling water bath. You can sterilize jars by running through dishwasher or wash with soapy water and then cover with boiling water.
Note: be aware of potential burns. The marmalade mixture may boil up a bit and spray out of pan, hot sugar mixtures can give bad burns. Also, the jars with boiling water and/or hot marmalade should be handled with hot pads.