Cranberry-Apricot Relish

Bon Appetit

1 large orange, quartered with peel

1 lb cranberries

1-1/2 cups white sugar

1/2 cup apricot preserves

1 8 oz. can crushed pineapple, drained

2 tablespoons lemon juice

Finely chop the orange in a food processor.

Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.

Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.