4 oranges
1 qt cranberries, washed and stemmed
water
sugar
Cut the peel from the oranges in large sections. Remove the orange fruit from the white membrane; seed the oranges and finely chop. Refrigerate the orange fruit. Thinly cut the orange peel on a slant. Mix peel and orange fruit and measure, packing very firmly. Turn into a crock pot and add an equal quantity of water as fruit (just the orange fruit for now – the cranberries are for later). Cover and cook on low overnight (about 10 to 12 hours). Measure the marmalade. Return the marmalade to the crock pot with an equal amount of sugar plus 3 cups, and the cranberries. Cover and cook on high for one hour more or until the jam is thick and clear. Ladle into sterilized pint jars; seal and process 10 minutes in a boiling water bath. Cool, label, and store. Great Grandma Spoor made both cranberry jam and orange marmalade; I just combined the similar processes of both for this holiday classic.
