2 oranges
2 c. cranberries
1 1/2 c. water
6 c. sugar
1/2 c. liquid pectin

Peel the oranges and slice the skin off one of them thin or run it through a food chopper. Cook in the water in a covered saucepan until tender. Add the oranges and cranberries which have been put through a chopper and boil gently for 10 minutes. There should be 3 cups of fruit pulp. Add water if necessary to make this amount. Add sugar, bring to a full boil and boil rapidly for 2 minutes. Remove from stove, add pectin and stir well. Pour into clean, hot jars and seal with paraffin.