Cranberry preserves

Cranberry preserves

The idea of making cranberry preserves originated in America, where they came up with the idea of complementing the tart berry with sweet and fragrant oranges. As a result, thanks to the presence of a large amount of pectin in citrus fruits, the result is not so much the usual jam, but its overseas version – confiture (or marmalade). If you add oranges to the dessert along with the peel, you can get not only a denser, jelly-like consistency, but also pleasantly textured pieces of candied fruit inside.
5 from 2 votes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 2 people
Calories 49 kcal


  • 1 knife
  • 1 saucepan
  • 1 mix bowl
  • 1 blender
  • 1 chopping board


  • 200 g cranberry
  • 1 pc orange
  • 1.5 cup sugar
  • 2 tbsp water


  • Prepare the necessary ingredients.
    Ingredients needed for cooking cranberry preserves
  • Thoroughly wash the orange and, if desired, peel it.
    1 pc orange
    Peeling an orange
  • Cut the orange into small pieces and place them in a saucepan. Also collect the juice that is released during cutting. If working with a peeled orange, it is better to fillet it beforehand.
    Sliced orange fillet
  • Add half of the sugar to the saucepan with the orange. Mix everything carefully and leave for 30 minutes, allowing the sugar to completely dissolve.
    1.5 cup sugar
    Orange slices and juice with sugar
  • After 30 minutes, put the saucepan with the orange and sugar on low heat and cook for 10 minutes.
    Cooking an orange in sugar syrup
  • Clean the cranberries from dry leaves and twigs, if necessary wash them, and then mix with water and the remaining half of the sugar.
    200 g cranberry, 2 tbsp water, 1.5 cup sugar
    Cranberries, sugar
  • Purée the cranberries with sugar using a blender until smooth.
    Cranberry and sugar puree
  • Add the cranberry purée to the saucepan with the orange jam and mix.
    Adding cranberry puree to orange jam
  • Continue to cook the orange and cranberry together for another 15-20 minutes on low heat, removing the foam, until the jam becomes jelly-like.
    Cooking cranberry-orange mass
  • Spread the finished confiture while still hot into sterilized jars. Close the jars tightly. Allow the preparation to cool completely and store in a cool place.
    Cooling of the jam
  • Serve the cranberry-orange marmalade with tea and as a topping for various desserts. Enjoy your meal!
    Cranberry preserves


Calories: 49kcalCarbohydrates: 13gProtein: 0.5gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 81mgFiber: 4gSugar: 5gVitamin A: 61IUVitamin C: 14mgCalcium: 8mgIron: 0.2mg




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating