Preheat your oven to 250 degrees Fahrenheit. Line a clean rimmed baking sheet with a clean kitchen towel. Take your 6 jars and unscrew the lids/rings. Set the jars and lids/rings on the kitchen towel on the baking sheet. When the oven is at 250, place the baking sheet in the oven. Leave the jars in the oven for at least 30 minutes to sterilize. This gives you time to make the marmalade.

If the cranberries are fresh, rinse them well and set them aside to drain. If you bought them frozen, they are already washed and ready to go. Prep your oranges by rinsing them well. Slice off the top and bottom of each orange, then cut them into long wedges. Remove any seeds you see and discard them. Take each wedge and slice it width-wise into small triangles. Add the cut oranges to a large stock pot along with the cranberries, orange juice, sugar, and spices. Stir to combine.

Bring the marmalade mixture to a boil over high heat, then reduce the heat to medium. Continue to cook the marmalade, stirring regularly, until most of the cranberries have burst, the oranges are tender, and the mixture has thickened to a jammy consistency. This will take between 15 and 25 minutes. Once it is done, remove the marmalade from the heat. 

Remove the tray with your sterilized jars from the oven. Leave the jars on the baking sheet to make the process easier. Carefully fill each jar with marmalade leaving at least a quarter inch of headspace at the top (in other words, leave at least a quarter inch free between the top of the jar and the marmalade). The marmalade will fill 4 or 5 jars. Once you have your jars filled, use a clean knife to stir the marmalade in each jar a bit to help remove excess air bubbles. If the rims of the jars have any jam on them, clean it off with a damp towel. Screw the lids onto each jar until they are just finger tight (no need to put any muscle into it). Place the baking sheet with the filled jars back in the pre-heated oven for 15 minutes. After 15 minutes remove the tray and set it aside so that the jars can begin to cool.

Let the jars sit undisturbed for one hour. You’ll hear the popping sound of the lids depressing as the jars cool and they seal themselves. After one hour check to make sure that the lids are sealed (the center “button” will be depressed). If any jars have not sealed, put them in the fridge and consume within a few weeks. Allow the sealed jars to cool overnight or for at least 12 hours. Un-opened sealed jars can be stored at room temperature in your pantry for up to one year. 

Makes 4-5 half pint jars.