• 10-15 Texas Oranges
  • 1 (16 ounce) package fresh cranberries
  • 3 tablespoons grated Texas Orange peel
  • 1/8 teaspoon baking soda
  • 1 package powdered pectin
  • 6 ½ cups sugar

Wash and pick over cranberries. Chop by hand or using an electric blender. Place chopped cranberries in measuring cup (there will be about 3 cups; it can be measured in batches). Wash Texas Oranges. Slice in half, remove seeds, and squeeze juice from halves, reserve peel. Add Texas orange juice and pulp to measuring cup(s) with chopped cranberries. Measure 6 ½ cups of juice and pulp, including cranberries. Place in a large, deep stock pot. Add Texas Orange peel to the other ingredients. Bring to a boil. Stir in the baking soda and boil for 10 minutes. Add the pectin, bring back to a boil and boil hard for one more minute, stirring constantly. Add the sugar, return to a boil and boil hard for 2 to 4 minutes, stirring constantly. Lower heat and ladle simmering marmalade into sterilized jars. Process jars for 10 minutes in boiling water bath. Cover with sterilized lids and rings. Makes 10 ½-pint jars.

Nutrition per ½ pint jar: Calories-710; Fat-0g; Cholesterol-0mg; Sodium-20mg; Carbohydrates-175g; Protein-1g