1 (12 oz.) pkg. fresh or frozen cranberries
1 c. sugar
2 tsp. grated lemon rind
1 tbsp. lemon juice
1 c. diced green eating apple
1 c. sliced celery

Place half the cranberries in the container of a blender or food processor. Turn on and off until the cranberries are evenly chopped. Transfer to a bowl. Repeat with the remaining berries. Stir in the sugar, lemon rind and juice. Refrigerate, covered, overnight or for up to one week. Add the apple and celery no more than one hour before serving. Makes 12 servings, 3 cups.