Cranberry, Orange and Red Wine Marmalade - oranges

Method

• Using vegetable peeler, remove peel (orange part only) in long strips from oranges.
• Cut orange peel into matchstick-size strips.
• Cut white pith from oranges.
• Working over bowl to catch juices, cut between membranes to release segments.
• Cut segments into 1/2-inch pieces.
• Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves.
• Simmer 10 minutes.
• Add cranberries, half of orange peel and half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes.
• Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally.
• Cool, cover and refrigerate (marmalade will thicken).
• (Can be prepared 1 day ahead.
• Keep refrigerated.)