Scrub the skin of the first orange very well then pat dry. Slice off the very top and bottom of the orange and discard. Slice the orange in half from top to bottom. Slice each half into several thin wedges. Remove any seeds you see and discard them. Slice each wedge thinly into small triangles. Add the cut oranges to a large pot. 

Juice the remaining two oranges and measure out 1/2 cup of juice. Add this to the pot as well (no need to strain out any pulp) along with the cranberries, sugar, cloves, and cinnamon. 

Set the pot over medium high heat. Bring the marmalade to a boil, stirring regularly, then reduce the heat to medium. Continue to cook the marmalade, stirring regularly, until most of the cranberries have burst, the oranges are tender, and the mixture is glossy and has thickened to a jammy consistency. This will take between 10-15 minutes depending on the size of your pot. If you’re making a double or tripe batch, this will take closer to 20-25 minutes. Once the marmalade is done, remove it from the heat. 

If you are not canning your marmalade, store in a clean airtight container in the fridge and enjoy within a month. 

If you are water bath canning your marmalade, use half pint jars with 2 piece lids and leave 1/4-inch headspace. Process for 5 minutes in a water bath canner, then remove and allow to cool fully. Check the lids after one hour. Any jars that have not sealed will need to be kept in the fridge and enjoyed within a month. Jars that have sealed can be stored at room temperature and are good for a year.