Cranberry-Lime Marmalade

Cranberry-Lime Marmalade
Photo by Lisa Hubbard


  • 2 cups orange marmalade
  • 1 tablespoon grated lime peel
  • ½ cup golden brown sugar
  • ¼ teaspoon ground cloves
  • ½ vanilla bean
  • ¼ cup water
  • 2 cups fresh or frozen cranberries

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.)

View full recipe at Epicurious


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