Remove peel from oranges using vegetable peeler. Finely chop the peel. Juice the oranges, removing any pits, into a measuring cup. Add water to juice to make a total of 4 cups of liquid.
Put cranberries, orange peel and juice plus water in 5qt pot. Bring to boil. Reduce heat to low; cover and cook for 10 min. Mash well with a potato masher.
Add sugar to prepared fruit. Bring mixture to full boil on high heat. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Skim off any foam. Put into prepared 8 oz. canning jars. Process in BWB for 10 minutes.