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Ingredients for 3 cups:

1 large navel orange, organic preferred

1 stick cinnamon

1 1/3 cups fresh cranberries

3 cups sugar

Day #1: Rinse and scrub the orange. Quarter and cut into into very thin slices. Combine the slices with two cups cool water and a cinnamon stick in a heavy 4 qt. saucepan. Slowly simmer the oranges, uncovered, for 15 minutes. Take off the heat, cover the pan and leave it overnight.

Day #2. Jars: Boil as many preserving jars as needed to hold three cups marmalade in a pot with a slotted insert covered with 1" water for 15 minutes. (A pasta pot is ideal, otherwise submerge a folded towel at the bottom of a large pot to prevent the jars from bouncing on the bottom during the boil.) Remove jars and cool on a rack. Dip the lids to cover the jars (but not the screw caps) in the boiling water as well as a preserving funnel. Let them cool on the rack.

Day #2. Marmalade: Rinse and pick over as many cranberries as will fill a 1 1/3 cup dry measure. Add these to the orange mixture, heat to a simmer and cook, partially covered, for 10 minutes. Pour out and measure this fruit solution and add enough water to measure 3 cups. Return the fruits and liquids to a clean pot and bring to a boil. Measure out 3 cups of sugar and add it, 1/2 cup at a time, to the fruit mixture. Wait for the fruit preserve to return to the boil before adding more. Continue boiling until until the marmalade sheets (forms a coating) on a metal spoon and becomes firm before it can drip off the spoon. The marmalade is gelled when an intstant read thermometer reaches 220 degrees F.

Off the heat, pour the marmalade into a large measuring cup or bowl and let it sit for 5 minutes, stirring occasionally to redistribute the fuit pieces evenly in the gell. Ladle the marmalade through the funnel into the jars within 1/4" of the rim. Wipe the edge of the rim with a towel dipped in hot water if there is any sign of a drip. Lay on a sterilized lid, screw on the cap and invert the jar for 15 seconds. Return upright to the rack to cool.