Serves 4 cups
Originally aired December 6, 2012
- 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
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.