1 can (20 oz.) crushed pineapple
1 lg. orange, unpeeled & seeded
1 pkg. (12 oz.) fresh cranberries, washed
1 c. sugar

Drain pineapple. Chop oranges and cranberries, in food processor or by hand, until cut into coarse pieces. Pour into bowl. Add pineapple and sugar. Cover with plastic wrap. Stand at room temperature overnight. Store in refrigerator. Makes 4 cups.