I only have one oven and I'm doing Thanksgiving (just for four) single-handed, so I'm cooking up a storm the day before Thanksgiving. I got inspired and made a cranberry orange marmalade, starting from this recipe but with more cranberry. I wanted something relatively low sugar--this is not a recipe intended for canning--but with fairly long cooking it did set.
Orange Marmalade Cranberry Sauce
2 good sized navel oranges
enough cider or apple juice to cover
2 cups sugar
1 bag cranberries
I removed the central pith and seeds from the oranges and cut peel and flesh together into thin slices. I packed them down and poured cider over them to barely cover. I put the bowl in the refrigerator overnight, as is recommended for marmalades. The next day I measured the fruit and juice (I had 4 cups) and added half as much sugar. I brought it to a simmer, added the cranberries, and simmered for perhaps an hour and a half.
I thought it was going to have the bitterness that some marmalade has (which I like ok), but even the orange pieces that include the white part of the peel are not bitter. It made about 3 cups.