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In a large saucepan, heat vinegar to just below the boiling point.
In a large bowl, lightly mash the cranberries and oranges; add heated vinegar.
Cover and let stand in a cool, dark place for 10 days.
Strain mixture through a cheesecloth and discard pulp.
Pour into sterilized jars or decorative bottles.
Seal tightly.
Store in a cool, dark place.