Ingredients
2 medium navel oranges2 bags (12 ounces each) fresh or frozen cranberries2 medium apples, peeled and cut into chunks2 celery ribs, cut into chunks3 cups sugar
Preparation
Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. 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.
