Well, not really a marmalade as such but the "red onion cranberry marmalade" on page 248. We're making it for gifts.
It's kind of a compote with onions and dried cranberries, apple juice, apple cider vinegar and brown sugar, orange zest and lemon juice.
The recipe also calls for a tablespoon of apple pectin, which is kind of an esoteric ingredient we can't really find. So we're leaving that out. I assume it will just thicken things a bit. Similar recipes don't have any pectin at all. Hmmmmm. Maybe we should use less of the cider and apple juice. What do you think?
The more pressing question has to do with the cranberries. It calls for "dried cranberries." Almost all of the dried cranberries I've ever seen are sweetened, like craisins. But, of course, my SO found unsweetened ones and bought those. What do you think Keller is calling for? I'm kind of thinking that the unsweetened ones will be too tart, even though the recipe calls for a half cup of brown sugar. Especially with the apple cider vinegar in there.
What do you think? Should we go with the unsweetened ones we have or get some sweetened ones?