3 12 ounce bags cranberries, washed and drained
4 Oranges – juice and pulp (about 2 cups)
5 c Sugar
3 c Water
Combine water & berries in a large pan. Boil until skins burst. Add sugar and orange juice/pulp. Boil until jelling point is reached (I use the saucer in the freezer test). Ladle into hot, sterilized jars leaving 1/2 inch head space. Adjust 2 piece lids and process in a boiling water bath for 15 minutes.
NOTE:
For a stronger orange flavor it would probably be good to add some of the orange zest.