This is a recipe I found in the Bon Appetit magazine, probably from the mid 1990's. I make this recipe every other year and freeze half of it, as it makes a large amount.
1 large orange, quartered with peel
1 lb cranberries
1-1/2 cups white sugar
1/2 cup apricot preserves
1 8 oz. 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.