- 3 cups sugar
- 2 celery ribs cut into chunks
- 2 medium apples peeled and cut into chunks
- 2 bags 12 ounces each fresh or frozen cranberries
- 2 medium navel oranges
- 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.