2 Oranges

2 Lemons

12 oz Cranberries

1 2/3 c Sugar

Makes 1 qt. Peel oranges with a paring knife, cutting right down to the flesh and removing all the white pith. Cut oranges into chunks and remove seeds. Grate 1 Tbs of the colored zest from the lemons. Combine oranges, zest, cranberries and sugar in a food processor or blender. Whir until coarsely chopped. From First magazine Posted by Theresa Merkling