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Cranberry marmaladetopcook.tomathouse.comPreparation:Place 12 ounces (340 g) of fresh or frozen cranberries in a saucepan. Transfer 1/2 cup of the berries to a separate bowl. Add 1 cup of sugar, 1 strip of orange or lemon zest, and 2 tablespoons of water to the saucepan. Simmer over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Then increase the heat to medium and simmer for another 12 minutes, until the berries burst. Reduce the heat and stir in the reserved cranberries. Season with sugar, salt, and pepper to taste. Let cool.Heat 0.5 cups of cranberry juice over low heat, then add 7 grams of gelatin. Pour another 0.5 cups of cranberry juice into the cooled cranberry mixture and puree everything. Then mix in the gelatin mixture. Pour the prepared mixture into molds and refrigerate overnight. Serve the marmalade with whipped cream. Ingredients: |