- 1 navel orange
- 4 cups fresh or frounceen cranberries
- 4 large apples, peeled and chopped into small pieces
- 2 cups sugar
Finely grate the from the orange, avoiding the white pith, and set aside. Peel and slice the orange into 8 sections. Place a fourth of the cranberries and orange slices into a food processor; process until evenly chopped. Transfer to a large bowl. Repeat with the remaining cranberries and oranges. Stir in the rind, apples and sugar. Cover and refrigerate for at least 4 hours.
Recipe reprinted by permission of <I>Candlelite Inn, NH<. All rights reserved.
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