• 1 large thinned skin navel orange, washed and unpeeled
  • 1 12-ounce bag fresh cranberries, washed
  • 1 20-ounce can crushed pineapple, drained
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon Grand Marnier
  • Freshly ground pepper


Serves: 4 cups


Chop orange and cranberries into coarse pieces in a food processor.

In a medium-size saucepan, add cranberry-orange mixture, pineapple, sugar, water, Grand Marnier and pepper. Simmer over medium-high heat for 20-30 minutes (or until mixture is thick enough to coat the back of a spoon). Place mixture in a glass bowl and cover with plastic wrap. Cool to room temperature and refrigerate overnight.