Diana's Cran-Pom Champagne Marmalade

2 pomegranates - seeded and drained
1 bag whole fresh cranberries
2 tangerines
1 lemon
1 lime
1 bottle champagne or sparkling wine
3 sprigs orange thyme (optional)
3 cups sugar

Seed pomegranates.  Click here to see how http://eat-drink-garden.com/category/eat/chefs/ set aside. Zest lemon, lime, and tangerines, set aside until the very last step. 
Slice citrus fruits thinly (about 1/4 inch). 
Combine all ingredients except sugar and zest in a heavy-bottomed pan.  Make sure it is a large pot.  The champagne will rise a bit at first. Bring to a boil.  Reduce heat to medium. Add sugar.
Stir occasionally. 
Cook until the mixture is thick and the marmalade drops off a spoon in big drops.  This can take 35 to 40 minutes since no pectin is used in this recipe. 
Remove the bits of rind that have not cooked down with tongs. 
Remove the stem of the orange thyme.
Add zest and stir into mixture.

Ladle into hot jar. Wipe the rim of the jar and seal with hot lids and rings.  I hot water bath for 5 minutes for pints and jelly jars.