Use a vegetable peeler to remove the thin, colorful outer rinds from the oranges and the lemons. Set the oranges and lemons aside for a moment. Chop the rind into a fine confetti and combine with the water in a large stainless steel pot. Bring to a boil over high heat, then cover the pot, reduce heat to medium and boil for about 20 minutes.

While the rind is boiling, peel away the remaining white rind from the citrus and discard it. Separate the oranges and lemon into segments and carefully remove seeds from each segment. Discard the seeds. Place all of the citrus segments in a food processor and pulse until thoroughly chopped.

After 20 minutes of boiling, add the chopped citrus to the pot. Add cranberries to the food processor and pulse until finely chopped, then add the cranberries to the pot as well. Turn the heat back up to high and bring pot back to a boil. Cover pot and continue boiling for about 10 minutes, stirring occasionally.

While this is boiling, prepare a boiling water bath and sterilize the jars and lids you plan to use according to standard safe canning practices.

After 10 minutes of boiling the fruit mixture, add the sugar to the pot. Stirring steadily, boil rapidly for about 20 minutes or until marmalade forms a gel. To test for a gel, spoon a bit of marmalade onto a small plate and place the plate in the freezer for a minute or two. If a skin forms over the puddle of marmalade, it is ready. If not keep boiling for another minute or two then test again.

Remove pot from heat and ladle the mixture into the warm, sterilized jars, leaving about 1/2″ head space. Place lids on the jars and screw on the rings until just past finger-tight. Process in a boiling water bath for 10 minutes.

Adapted from Small Batch Preserving.

Recipe makes about 5 pints (10 cups).