2 lg. navel oranges
4 c. fresh cranberries
2 unpared red apples, cored
2 c. sugar (or less if desired)

Peel oranges and reserve 1/2 of 1 peel. Chop coarsely. Wash cranberries, remove stems, drain. Put cranberries, apples and reserved orange peel through coarse blade of food chopper or processor. Add oranges and sugar and mix well. Refrigerate several hours or overnight before serving.