No matter what time of year you enjoy this marmalade, the flavors of cranberries and cinnamon are sure to take you back to the holidays. Try spreading this marmalade on shortbread cookies for a sweet and easy dessert.
Score orange peels into 4 lengthwise sections; remove the peels. Use a sharp knife to scrape off the white portions of peels: discard. Cut peels into thin strips. In a medium saucepan combine peels, water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Do not drain.
Section oranges, reserving juices; discard seeds. Add orange sections, juice, cranberries, and cinnamon to peels; return to boiling. Simmer, covered, 10 minutes. Discard stick cinnamon.
In an 8- to 10-quart heavy pot combine fruit mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in brandy.
Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. Allow to stand at room temperature 2 weeks to set.