Chop the oranges and cranberries in your food processor until they are a fine, mushy consistency (I left mine a little chunkier). Put into a large nonreactive pot and add the remaining ingredients.

Bring to a boil. Reduce heat and simmer for 15-20 minutes, stirring frequently. Place a spoonful of marmalade on a cold plate in the refrigerator for 10 minutes. If the marmalade develops a skin, it’s ready. If not, cook for another few minutes and try again.

When ready, pour into hot, sterilized jars. Cover with new, clean, hot caps. Process for 10 -15 minutes (for 1/2 pint jars).

Makes 10 - 12 eight ounce jars.