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
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.
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.
