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 until cut into coarse pieces either in food processor or blender. Pour into a bowl. Add pineapple and sugar. Cover with plastic wrap. Stand at room temperature overnight. Store in refrigerator. Makes 4 cups.