2 oranges
2 cups water
12 ounces fresh cranberries
5-1/2 cups sugar
3 ounces liquid fruit pectin
1 cup unsalted chopped macadamia nuts or walnuts

Peel oranges. Trim away inner white part (pith) from peel and cut peel into very thin strips. In a Dutch oven, combine peel and water. Bring to a boil, reduce heat and simmer, covered, for 10 minutes.

Chop orange segments and add to pot, along with cranberries and sugar. Bring to full rolling boil over high heat, stirring constantly. Add pectin. Boil 1 minute, stirring constantly.

Remove from heat and add nuts. Ladle into hot, sterilized jars, filling to within 1/8 inch of tops. Wipe rims and seal completely. Store in a cool, dark, dry place. Discard if mold develops. Makes 6 (8-ounce) jars.