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  Cranberry Orange Marmalade

3-1/2 lbs. navel oranges (about 6 medium)
1-1/2 cups water
3 cups sugar, divided
1 (12 oz.) package fresh cranberries

Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections. Combine rind strips, sections, 1-1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat; cool completely. Cover and chill. Makes 4 cups.

 

 

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