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Prepare 6 or 7 1/2-pint jars. Rinse cranberries and place in 5 qt. pot. Add water and bring to boil; reduce heat & simmer uncovered for 10 minutes. Drain well, reserving liquid. Place berries in a blender or food processor and whirl until pureed. Add enough reserved liquid to the berries to make 4 cups. Return berries to kettle and stir in ornage juice, lemonjuice & sugar until well blended. Bring mixture to boil over high heat, stirring constantly. Boil uncovered for 1 minute. Remove from heat and stir in pectin all at once. Skim off foam. Fill jars to within 1/8" of rim. Makes 6-7 pints. Store at least 1 week before serving. Note: Recipe does not double well. It's a hassle, but it works out beter to make 2 separate batches if you want more. Good luck and enjoy!
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