Pineapple orange Marmelade (with Grand Marnier)

To save time: I chunk up the pineapple and oranges, throw them into the food processor and pulse until finely chopped, leaving a few larger chunks to make an interesting texture. Jullianne the orange peel into small strips and boil for 10 minutes to remove the bitterness. Drain. Combine all ingredients (including the orange peel) in a large, heavy pot or saucepan that has at least a 5 quart capacity. Slowly bring to a gentle boil over medium high heat. Lower the heat and cook, stirring often, for 30 minutes. Mixture will be loose, but thickens when cool. Makes 3 pints or six 8 oz. jars Parafin seal and store in the refridgerator - good for 3 months Heat seal and store on the shelf - good for 6 months Freeze - indefinately (within reason) Can be used as a dessert sauce by warming and thinning with Grand Marnier or brandy