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

Drain syrup from pineapple. Chop orange and cranberries into coarse pieces in processor or blender.

Pour into bowl; add pineapple and sugar. Cover with plastic wrap. Stand at room temperature overnight. Store in refrigerator. Makes 4 cups.