Cranberry Relish I recipe

3 servings

1 large orange, quartered with peel

1 pound cranberries

1 1/2 cups white sugar

1/2 cup apricot preserves

1 (8 ounce) can crushed pineapple, drained

2 tablespoons lemon juice

Finely chop the orange in a food processor.

Combine cranberries and sugar in a heavy saucepan.

Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.

Transfer cranberries to a bowl, add apricot preserves and mix until melted.

Stir in chopped orange, drained crushed pineapple and lemon juice.

Cover and refrigerate until well chilled.