In a 3 quart saucepan, mix cranberries, cherries, sugar and water.
Heat to boiling.
Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally, until cranberries have popped open.
Stir in marmalade.
Cool 1 hour.
Spoon into serving dish; cover and refrigerate at least 1 hour before serving.