- 5 juice oranges (6 ounces each), chopped into 1/4-inch dice (including peel)
- 5 cups fresh cranberries
Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving. Marmalade can be refrigerated, covered, up to 1 week.
SourceMartha Stewart Living, November 2006