cup orange, juice
vanilla, bean, split, and, pulped
cup granulated sugar
juice of two lemon
cup dried cranberries
Zest honey tangerines and cut segment (skin and membrane removed). Remove seeds from tangerine segments.
In a large pot combine vanilla bean and pulp, sugar, lemon juice, cranberries, tangerine segments and zest.
Place over medium heat.
Bring mixture to a boil; reduce heat and simmer, stirring occasionally for about twenty minutes, until slightly thickened.
Remove vanilla bean and transfer marmalade to a glass container.
Allow to cool.
Refrigerate until ready to use.