Cranberry Orange Relish

by Katie of:
Zehnder's Cranberry-Apple Relish

1 lb. Northern Spy apples
1 lb. dark red cranberries
2 cups sugar
2 whole Navel oranges, peel on

1. Wash and core the apples, leaving the skin intact.
2. Freeze the cranberries solid.
3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4" square.
4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/ sugar.
5. Refrigerate and let set 1 hour before serving.

**This recipes comes from John Zehnder's cookbook "The Flavors of Frankenmuth"