Is there a more perfect marmalade for a festive party? We think not. Fruity, zesty, and vivacious, this easy clementine, cranberry, and ginger marmalade recipe beats any store-bought option. There is no temping or canning involved, and the natural pectin of the fruit does it all. The citrus and cranberry flavors are heightened by ginger in a tart-sweet dance, while clementine peels soften and shed their bitterness while cooking, making for a delightful textural contrast. Any thin-skinned citrus, like Satsuma mandarins, tangerines, or Valencia oranges will work. Just be sure to wash the citrus very well before starting the recipe.
To test if the marmalade is done, place a small plate in the freezer for at least five minutes to chill. Then spoon a small amount of marmalade onto the plate. The marmalade should pool slightly and gel. If the marmalade runs all over the plate, it needs more time.
