The blackberries on our side fence are just starting to ripen. There aren't enough yet for a cobbler... so how do you best utilize them? You could freeze them until there are enough or combine with other seasonal and/or preserved ingredients for a tasty marmalade. This version is a quick small batch recipe. I have made and canned traditional marmalade that takes a couple of days (which is absolutely incredible), but this is easy, relatively quick and equally delicious. Try your hand at making marmalade...traditional or quick, it doesn't last long around here.
Yield: 2 cups
1/2 cup granulated sugar1 orange processed:
- Wash, cut in half, cut off peel careful not to include white pithy part
- Carefully julienne peel, set aside
- Cut off white part, exposing orange flesh
- Squeeze juice out of orange with hands into a small container, set aside
- Rough chop orange into small pieces, set aside
1/3 cup dried cranberries
1 cup whole washed blackberries
Pinch of salt
- In a 2 quart saucepan add sugar, orange peel, juice and pieces and heat on low for about 20 minutes until it begins to bubble, stirring occasionally.
- Add cranberries and salt; continue on low heat for another 10 minutes, stirring occasionally.
- Add blackberries and continue on low heat for another 5 minutes, or sooner if they begin to break down, stirring occasionally.
- Turn off heat and allow to cool.
- Serve or store unused portion in a covered container in the refrigerator.
Suggestion - Serve with toast, biscuits or over ice cream.