Cranberries, Orange (mandarin, battayi), Cloves, Palm Jaggery (Taati Bellam)
Before going in to weeklong JFI jaggery journey, I would like to know and I hope you all had nice time with your family and friends during Thanksgiving holiday weekend. For us, it was a working as well as relaxing weekend. I prepared some decent meals, read a funny book called ‘Food Moods’ and Vijay was working on his assignments and required readings. We mostly stayed home because of the weather here. It was raining and snowing. Yes, snow in Seattle. I didn’t expect that, but it also snows in Seattle. What a nice surprise.
Cranberries, chestnuts, pecan pie and plum (fruit) cake – these are the things I look forward to during holiday season in US, every year. Their rich color, beauty and taste brighten up otherwise dreary cold days here. Cranberries in particular. Their bitter-tart taste is perfect antidote for too much fancy food that is common during this season.
Last weekend among other things, I also prepared marmalade with cranberries. In addition to oranges and jaggery, I have added cloves on a whim and cloves fresh, refreshing aroma brightened up not only our breath but also our otherwise mundane morning jam-bread breakfast routine.
Cooking the marmalade
Recipe:
Cranberries – 2 to 2½ cups (12 ounces)
Oranges – 2 cups of cut fruit (6 seedless fruits, I used mandarins (battayi) for this recipe)
Palm Jaggery – 1 cup powdered
Cloves – 6
Water – 1 cup
Wash and remove bad cranberries. Peel orange and separate into segments over a bowl (to catch the juices). Powder the jaggery and measure. Make a fine powder of cloves.
In a heavy pot, bring one cup of water to a boil. Add jaggery and wait until jaggery melts. Add cranberries and orange pieces. Cook, until the fruit breaks down, turn to mush and come together to a firm quivering mass. Takes about 15 to 20 minutes. Just before turning off the heat, sprinkle powdered cloves. Cook few more minutes and turn off the heat. Let marmalade cool completely. Store in a tight lidded, clean jar and refrigerate.
Cranberry~Clove Marmalade & Toasted Bread
for JFI-Jaggery hosted by Kay of ‘Towards A Better Tomorrow’
Kitchen Notes:
Fills about 14 oz (400grams) jar.
I’ve prepared mildly sweet marmalade. Adjust jaggery quantity to suit your taste.
Recipe Source: My own creation.
Hi Indira,
Marmalade looks really mouth watering.
Sowram
Comment by sowram — November 28, 2006 @ 11:44 am
Hi Indira
What and innovative recipe.. will try it. HAve you tried using the orange peel in the recipe too? That is the part I most enjoy in orange marmalade!!!
– Nalini
Comment by Nalini — November 28, 2006 @ 11:46 am
Hey Indira,
A very new recipe with jaggery. I love palm jaggery and planning to use whatever little I have left for JFI.
Do you know if we get Palm Jaggery here in US ?
Comment by sandeepa — November 28, 2006 @ 12:00 pm
Interesting recipe.Looks really delicious.I tried a small batch 2 weeks bag similar to yours,except added a heaping of demerara and muscavado sugar as well.
Have you tried any savory recipes with cranberries?
Thanks!
Comment by Amy Thomas — November 28, 2006 @ 12:08 pm
Thanks Sowram.
Hi Nalini: No, I haven’t. But I used whole fruit (mandarins) in this recipe.
Hi Sandeepa: I bought palm jaggery from a local Indian grocery shop (Bharath Groceries) here in Seattle. I was totally surprised and delighted to see this dark colored beauty.
Hi Amy: I haven’t. Any tried recipe suggestions?
Comment by Indira — November 28, 2006 @ 12:23 pm
Hi Indira,
This is a completely new recipe for me and Thanks for dropping by.
Comment by Lakshmi — November 28, 2006 @ 12:26 pm
Hi Indira,
Delicious, can imagine the taste of clove and orange together. Mouth watering…
You really come up with unusual combinations…
Thank you for the recipe.
Comment by Madhu — November 28, 2006 @ 12:34 pm
Looks awesome! Over the holiday weekend I tried the cranberry-orange jam from your previous post and it came out great! One variation was that I added the zest of the orange I juiced, and the subtle hint of the citrus with tart cranberries and earthy jaggery was simply delicious. My next bag of cranberries will be cooked with cloves 🙂 Thank you for sharing!
– Roopa
Comment by RD — November 28, 2006 @ 1:01 pm
hi indira.. ur recipes r delicious and healthy. iam trying out most of them. The cranberry one looks delicious. Am gonna try it out as soon as possible.I tried ur walnut burfi &it was delicious.But the consistency was gooey like that of peanut butter/nutella.It didnt come out granular and thick like ur picture.I used powdered sugar.U think that could be the reason?
Keep up the good work. U r such a big help for non-cooks like me.
Comment by am — November 28, 2006 @ 1:45 pm
dear indira,
i tried the cranberry-orange jam recipe you had posted earlier. instead of jaggery, i used local orange blossom honey. if you can get orange blossom honey, try it. it is fantastic. thanks for the recipe.
shaista
Comment by shaista — November 28, 2006 @ 2:12 pm
What brilliant colors – I can’t wait to make some for our family breakfast this year…
Comment by Rosie — November 28, 2006 @ 7:45 pm
Hi Indira.That’s one more lovely recipe.I am going to try this with dried cranberries,that’s what I get here.
thanks again.
Comment by madhuli — November 28, 2006 @ 10:25 pm
Hi Indira,
What a great idea!I must commend you for coming up with such immensely creative ideas.cranberry jam looks so nice.Although I am not much of a cranberry fan,I think I will give your recipe a try.:-)
Comment by Vini K — November 28, 2006 @ 10:29 pm
Indira,
A great idea to start with and lovely photographs to accompany. You are so creative.
Comment by Vaishali — November 29, 2006 @ 2:07 am
That looks perfectly beautiful. The bright maroon colour can make one drool and Im sure cloves added a whole new dimension to the taste…nice way of using jaggery in a non-traditional recipe Indira!
Comment by nandita — November 29, 2006 @ 5:43 am
Use of jaggery and clove in marmalade.. very creative ! I bet it tastes delicious.
Comment by Krithika — November 29, 2006 @ 5:52 am
That looks awesome!! I made cranberry orange relish as part of our thanksgiving dinner. I liked the idea of adding jaggery.
Comment by RP — November 29, 2006 @ 6:23 am
I made a cranberry-apple-orange sauce for Thanksgiving,adding jaggery is a super cool idea. Very nice.
Comment by Archana — November 29, 2006 @ 7:32 am
i just bought some cranberries yesterday and had no idea what i would do with them. it’s nice when the universe is listening 🙂
Comment by EH — November 29, 2006 @ 8:43 am
Indira,
Iam so reluctant tasting the new fruits found here. But your recipes make me try some. I tried the okra with yogurt recipe. It was good.Thanks a lot!
Comment by Lakshmiammal — November 29, 2006 @ 8:44 am
Cranberries are my favorite, thanks for the recipe.
Comment by krista — November 29, 2006 @ 9:55 am
Indira:
Marmalade looks gorgeous and yummy.It sure must have been a treat for your palate…isn’t it ?
Cheers
Seema
Comment by seema — November 29, 2006 @ 1:11 pm
Clever choice of ingredients- that’s what i like best about your recipes!
Thanks!
Prabha
Comment by desimom — November 29, 2006 @ 4:21 pm
Hey Idira,
I have been a silent visitor to your website for quite a long time and I must say you have a great website, and the way you present the recipes is simply awesome. Looking at the cranberry mermalade reminded me of cranberry pappu recipe that I got to know from my friend, it was so good I did not even know that there were canberries in it until she told me(me being not a great fan of cranberries). Please let me know if you are interested in the recipe so that I can send it to you.
-VK
Comment by VK — November 29, 2006 @ 5:15 pm
Hi Indira
Tagged you for a meme. Would be great if you could play
http://en-ulagam.blogspot.com/2006/11/cooking-for-crown-meme.html
Comment by Revathi — November 29, 2006 @ 5:35 pm
Thanks all for your nice comments on this recipe. Very much appreciate them.
Hi Roopa: Adding orange zest is a nice touch. Glad to hear that you liked the jam recipe.
Hi Am: Thanks.
Sorry to hear about the walnut laddu. Usually the culprit is the sugar kova. If you add walnuts to kova, even before it thickens, instead of burfis, you would get runny halwa like consistency. Usually they firm up when you freeze them. Give this tip a try.
About powdered sugar – I have never cooked with it so no idea.
Hi Shaista: Thanks and also for the tip. I will definitely look for orange-blossom honey.
Hi VK: is that you Vineela? Missed you! Please post the recipe in comments section. Thanks!
Revathi: I’ve already posted, check it out – here. 🙂 I am now doing things even before you send them my way. 🙂
Comment by Indira — November 29, 2006 @ 7:57 pm
Uh-Oh!
Looks like we decided to go the same way with cranberries. But, mine is a little different.
See, when life gave you cranberries, you made marmalade. When life gave me Cranberries, I made chutney 🙂
To cranberries, then!!
Comment by Vee — December 1, 2006 @ 8:26 am
dear indira,
forgive me if this comes acress as a complaint. it’s not. it’s jut a suggestion. i love your blog and frequently trawl if for recipes based on what ingredients i have. i started out lookiong for ‘oranges’ under the fruit section for recipes and didn’t find any such category. however, you have two recipes with oranges under teh ‘cranberries’ section. jsut wanted to point out that you may want to add a category called ‘oranges’, ‘cos you do have some recipes with those fruit. it helps lazy folk like me. :-))))
Comment by shaista — December 7, 2006 @ 10:23 am
Hi Indira
I tried this marmalade recipe too! It was great too but I guess my heart belongs to the mango jam recipe. For my personal taste, I found the cloves aroma a little strong but everyone else in my family loved it.
Thank you for compliments on my babies. I think the okra stew is calling me…
Archana
Comment by archana — December 8, 2006 @ 12:19 am
I tried this recipe but added a good amount of ginger(shredded) and it turned out great!!
thnks!
Comment by Roma — November 29, 2009 @ 10:03 pm