3 or 4 tangerines or tangelos
2 c. water
1 (12 oz.) pkg. (3 c.) cranberries
1 (1 3/4 oz.) pkg. powdered fruit pectin
6 1/2 c. sugar
1 c. chopped walnuts

Remove peels from tangerines or tangelos; scrape off excess white membrane from inner peel with a sharp knife or vegetable peeler. Cut peels into very thin strips. Reserve 3/4 cup peel strips; discard remaining. In a 6 quart kettle or Dutch oven combine peels and water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Do not drain.

Meanwhile, remove any white membrane from tangerine or tangelo fruit. Chop fruit, reserving juices; discard seeds. You should have 1 1/3 cup chopped fruit. Add chopped fruit, reserved juices and cranberries to the peel mixture. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.

Uncover; stir in pectin. Bring to boiling; stir in sugar. Bring to a full rolling boil; boil hard for 1 minute, stirring constantly. Stir in walnuts. Remove from heat; skim off foam.

Ladle into hot, clean half pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids. Process in a boiling water bath for 15 minutes (start this timing when water boils). Makes 8 half pints of conserve.