1 navel orange
1 bag fresh cranberries
3/4 - 1 cup granulated sugar
Do not peel orange, but cut off stem end and cut orange into 8 wedges. Remove any
large amounts of white pith and seeds. Place in food processor and chop. Add cranberries and
process to desired chunkiness.
Remove from processor, spoon into storage container and stir in sugar. Cover and refrigerate
at least 24 hours before serving. Stir and taste before serving. Adjust sugar if necessary.
Cover and refrigerate leftovers. Keeps well for at least two weeks.