Photograph by T. Mike Fletcher
1 12-ounce package fresh cranberries
¼ cup water
½ cup sugar
2 tablespoons apricot preserves
½ cup finely cut fresh pineapple
¼ large orange
Pick over the cranberries to remove any bad ones. Place the cranberries, water and sugar in a saucepan. Bring to a boil, over medium heat, stirring frequently. Continue to a full boil until most of the liquid has evaporated. Remove from the heat, and add the apricot preserves. Cool completely at this point. (If you are in a hurry—as I invariably am—quick cool by thinly spreading out on a plate.)
In the meantime, cut the orange including the rind into about six pieces. Place in a processor, and pulse until very finely chopped.
Combine all, stirring well. Store in the refrigerator up to a week.
