Cranberry-Apricot Relish

This is a recipe I found in the Bon Appetit magazine, probably from the mid 1990's. 

Since it freezes well, I put half into the freezer for the next year.

Ingredients

1 large orange, quartered with peel (remove the seeds, if any)
1 lb. cranberries
1-1/2 cups sugar
1/2 cup apricot preserves
1 8 oz. can crushed pineapple, drained
2 tablespoons lemon juice

Directions

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.