Step one: macerate the fruit. We're making Cranberry-Meyer Lemon marmalade to fill doughnuts this weekend at the shop. Right now the fruit is resting with an equal weight of sugar and 0.25% salt. Tomorrow we'll cook it down to a rich marmalade and finish it with a generous splash of vanilla paste. This first step helps draw out the juices and blend the flavors. It's not required but it makes a world of difference.
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