350 gr cranberry*
1/2 cup water
2 1/2 cup sugar
1 peach (or apple), peeled, removed the seed, cut in bite size
1 tbsp lemon juice
Place the cranberry and 1/2 cup water in a medium sized pot. Cook for about few minutes. Pour the mixture and peach into the blender and blend until smooth.
Place the mixture into the pot and cook for about 10 minutes at medium-low heat. Lower the heat to a little bit more, continue to cook 10 more minutes or until the mixture reaches jam consistency**.
Add the lemon juice, cook for another 1-2 minutes and turn the heat off. Place into a clean jar and close the lid tightly. Store in a dark and cool place.
You can have Cranberry Marmalade poured on top of the Turkish Yogurt or Goat Cheese or Ricotta cheese with fresh Walnuts. You can also serve Cranberry Marmalade as an ice cream topping with almond slices or crumbled walnuts:)
*Fresh cranberries are available between October and December. I usually do it with frozen fruit. They both have the same taste:)
**Take one spoon from jam on a cold plate, if it is not runny and stays, then it's done.