Ingredients

• 2 navel oranges
• 2 (12 ounce) packages cranberries
• 2 apples - peeled, cored and chopped
• 2 celery, chopped
• 3 cups white sugar

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Instructions

1. Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.