Cook Time:About 45 minutes + 12 hours, cooling time
Peel oranges. Remove and discard white pith from fruit and rind. Coarsely chop rind and cut oranges into 1-inch chunks. Place in 6-quart stockpot with any juice from oranges. Tie cinnamon stick and cloves in cheesecloth and add them to pot with water and lemon rind. Bring to a full boil over high heat. Lower heat and simmer, uncovered, stirring often, until rind is tender, about 25 minutes.
Stir in sugars, cranberries, and raisins and simmer, stirring often, 5 minutes. Add walnuts and simmer 10 minutes more, or until candy thermometer registers 218°F to 220°F.
Meanwhile, sterilize 10 half-pint canning jars. Spoon in the conserve, leaving 1/4-inch head space. Wipe rims, seal jars, and process in a boiling water bath for 10 minutes (15 minutes for altitudes above 6000 feet). Remove jars from water bath, let cool for 12 hours, and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate conserve and serve within 3 weeks.
2 large oranges
1 cinnamon stick, crushed
1 teaspoon whole cloves
4 cups cold water
1 tablespoon grated lemon rind
4 cups granulated sugar
2 cups firmly packed light brown sugar
2 pounds (8 cups) fresh whole cranberries, washed and stemmed