1 (20 oz.) can 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 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.