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

Drain syrup from pineapple. Chop orange and cranberries into coarse pieces in food processor or blender. Pour into bowl, add enough pineapple and sugar, cover with plastic wrap. Stand at room temperature overnight. Store in refrigerator. Makes 4 cups. Great for holidays.