Scrub unwaxed fruits in hot soapy water, rinse thoroughly, and towel dry.

Peel the fruit, avoiding 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, squeeze out the juice, and add it to the pan.

Scrape out all the flesh and seeds, tie them in a piece of muslin or an old hanky, and toss into the pan.

Peel and grate the ginger, add it to the pan along with the cinnamon stick.

Add water to the pan, bring to a boil, then lower the heat, cover, and let it simmer for 30 minutes.

Add cranberries, cover, and continue simmering for an additional 30 minutes.

Remove the muslin bag and discard.

Mash with a potato masher to break down the cranberries.

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

Stir in the whisky.

Remove the cinnamon stick and ladle the marmalade into sterilised jars and seal with lids.