2 (12 oz.) pkgs. cranberries
1 1/2 c. sugar
1 c. orange juice
1 can sliced peaches, drained
1 c. walnuts
1/2 c. golden raisins
1 (8 oz.) can pineapple chunks

On high heat, heat cranberries, sugar and orange juice to boiling. Simmer, uncovered until all cranberries pop. Cut peaches and pineapple into small pieces, stir with walnuts and raisins into cranberry mixture. Cover and refrigerate until chilled (about 3 hours). Serve relish with roasted poultry or baked ham. Makes about 6 cups.