- 2 oranges, zested
- 2 cups white sugar
- 4 cups fresh cranberries
- 1/2 (20 ounce) can crushed pineapple, drained
- Cut zested oranges into quarters. Remove and discard remaining pithy skin.
- Blend oranges in a blender until pulpy; pour into a bowl with the sugar.
- Grind cranberries in the blender until finely chopped; add to sugar and oranges. Stir crushed pineapple into the mixture. Add about half the orange zest; stir.