If you are using normal unwaxed fruit then scrub them really well in hot soapy water to remove the protective wax and rinse thoroughly and towel dry.

Peel the fruit trying to avoid the bitter white pith and finely shred the skins.

Toss the shredded peel of both oranges and lemon into a large heavy based preserving pan .

Cut the fruit in half and squeeze out all the juice and add this to the pan.

Scrape out all the flesh and seeds and tie this up in a little piece of muslin or an old hanky and toss into the pan (this will help to add both flavour).

Peel and grate the ginger and add this to the pan along with the cinnamon stick

Now add the water and bring the pan to the boil then lower the heat, cover and let it simmer for 30 minutes

Add the cranberries, recover and continue simmering for a further 30 minutes.

Fish out the little muslin bag and discard.

Mash with a potato masher to break down the cranberries.

Stir in the sugar and once dissolved completely raise the temperature to a boil and let it bubble away for 20 minutes or until the setting point has been reached.

Remove the cinnamon stick and ladle the marmalade into sterilised jars and pop on the lids.