Ingredients
- 1 large navel orange, scrubbed and cut into 1-inch pieces
- 12 ounces fresh cranberries (3 1/4 cups)
- 1 cup sugar
Steps
- Pulse the orange and cranberries together in a food processor until very finely chopped. Scrape the fruit into a medium bowl, stir in the sugar, then cover and refrigerate. Serve either chilled or at room temperature.