1 (20 oz.) can crushed pineapple
1 (12 oz.) pkg. fresh cranberries
1 lg. thin sliced navel orange, unpeeled
1 c. sugar

Drain syrup from pineapple. Chop orange and cranberries in coarse pieces in food processor. Pour into bowl, add pineapple and sugar. Cover with plastic wrap. Stand at room temperature overnight, then refrigerate. Makes 4 cups.