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This is made with whole, unpeeled oranges.
2 oranges or tangerines
3 cups cranberries, rinsed and picked over
¾ cup orange marmalade
2 tablespoons sugar
2 tablespoons orange liqueur, like Grand Marnier or Cointreau
Rinse and scrub well the outer skin of the citrus. Cut into quarters, then into eighths. Place in food processor with the steel knife, and pulse to chop coarsely. Add the cranberries, marmalade, sugar and orange liqueur, and pulse to grind everything to a uniform texture, between granular and chunky. Do not overblend. (You can also put oranges and cranberries through a metal meat grinder.) Taste, and add more sugar if necessary. Refrigerate until serving. Makes about 2½ cups.