Cranberry, Orange and Red Wine Marmalade

1. 1

   Using vegetable peeler, remove peel (orange part only) in long strips from oranges.

2. 2

   Cut orange peel into matchstick-size strips.

3. 3

   Cut white pith from oranges.

4. 4

   Working over bowl to catch juices, cut between membranes to release segments.

5. 5

   Cut segments into 1/2-inch pieces.

6. 6

   Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves.

7. 7

   Simmer 10 minutes.

8. 8

   Add cranberries, half of orange peel and half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes.

9. 9

   Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally.

10. 10

    Cool, cover and refrigerate (marmalade will thicken).

11. 11

    (Can be prepared 1 day ahead.

12. 12

    Keep refrigerated.)

* Per serving · 4 servings · Values may vary.

No additional tips available.