Ingredients

• 4 orange, large, zest and juice
• 4 cups of fresh cranberries, washed and picked over
• 1 lemon, large. zest and juice
• 3 cups of granulated sugar
• 1 cinnamon stick
• 1/2 Teaspoon of ground ginger
• 1/4 Teaspoon of ground cloves
• 1/4 Teaspoon of nutmeg
• pinch salt

Instructions

1. Prepare the Ingredients - Wash and pick over the cranberries, removing any stems or debris. - Zest and juice the oranges and lemon.

2. Combine Ingredients in the Slow Cooker In the slow cooker, combine the cranberries, orange zest, orange juice, lemon zest, lemon juice, and sugar. Stir well to combine.

3. Add Spices Add the cinnamon stick, ground ginger, ground cloves, nutmeg, and a pinch of salt to the mixture. Stir again to evenly distribute the spices.

4. Cook on Low Heat Set the slow cooker to low heat and let the mixture cook for 4-6 hours. Stir occasionally to ensure that the sugar dissolves and the flavors meld together.

5. Check Consistency After a few hours, check the consistency. If you prefer a chunkier marmalade, you can leave it as is. For a smoother texture, you can use a potato masher or an immersion blender to break down the cranberries.

6. Adjust Sweetness Taste the marmalade and adjust the sweetness if needed. You can add more sugar if it's too tart.

7. Continue cooking Continue cooking until the marmalade reaches your desired consistency. Keep in mind that it will thicken as it cools.

8. Remove Cinnamon Stick Once the marmalade is ready, remove the cinnamon stick and discard it.

9. Cool and Store Allow the marmalade to cool completely before transferring it to sterilized jars. Seal the jars and store them in the refrigerator

10. Enjoy! Spread this delicious slightly spiced orange-cranberry marmalade on toast, scones, soda bread or use it as a topping for desserts. It also makes a great gift!