Instructions: Seed and thinly slice oranges and lemons but do not peel. Place in a large Dutch oven or stockpot. Add water. Simmer, covered, for 45 minutes.

Add cranberries; simmer for 10 minutes. Add sugar; bring to a boil and cook for 2 minutes. Add liquid pectin. Remove from heat; stir occasionally for 5 to 10 minutes. Pour into hot, sterile jars, leaving 1/4-inch head space. Put on lids. Process 15 minutes in boiling-water bath.

Yield: About 4 pints.

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