- 2 Tea. Grated Fresh Ginger
- 12 oz (one bag) fresh Cranberries
- 2 Oranges
- 2 cups Water
- 5 cups Cane Sugar (Beet sugar contains sulfites)
- 1 package Pectin
In a large stainless steel pot bring to boil then simmer the water, ginger, and cranberries. Finely chop the orange rinds and slice the orange fruit and add this to the pot, simmering another 10 minutes. Add the sugar and bring to a rolling boil for one minute. Add the Certo and bring to a rolling boil for an additional minute.
Dispense the marmalade into pre-sterilized glass jars which were kept in a hot water bath.
Makes about 6 cups.