Cranberry Relish II recipe

4 servings

4 large oranges

2 pounds cranberries

4 apples, cored and diced with peel

4 cups white sugar

Take the yellow peel from oranges; trim off and discard white part.

Put orange pulp and yellow peel, cranberries, and apples through food chopper.

Add sugar and mix well.

Cover and refrigerate.

Or pour into glass jars, leaving 1/2 inch head space.

Seal and freeze.