Cranberry Orange Marmalade
Yield: 1 Quart
This holiday recipe comes from Chef Jim Morse at The Boathouse in Traverse City. Jim is a fourth generation Northern Michigan native and attended culinary school at the Great Lakes Culinary Institute at Northwestern Michigan College. He started working at The Boathouse as Sous Chef in 2000 and became Executive Chef in 2002. Jim then moved to Siren Hall in Elk Rapids in 2008 where he spent five years as Sous Chef. He returned to The Boathouse as Executive Chef in the fall of 2013.
Makes a great condiment for holiday gatherings. Also great on leftover turkey sandwiches.