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Submitted by: Lois Bruce from Huntsville, AL
Originally shared on the web 02/18/2011

32-oz. jar orange marmalade
12-oz. pkg. cranberries
6 1/2-pint canning jars and lids, sterilized

Spoon marmalade into a microwave-safe 2-quart bowl; set aside. Coarsely chop cranberries with a food chopper; add to marmalade and mix well. Cover and microwave on high for 6 minutes, stirring and covering again after 2 and 4 minutes. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals. Store in refrigerator up to one year. Makes 5 to 6 jars.