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4 cups raw cranberries, picked over and washed
(I buy lots of extras as there seem to be so many unusable ones.)
1 ½ (1.5) cups water
3 cups sugar
1 cup crushed pineapple, undrained
½ (.5) cup light raisins
1 seedless orange, chopped (including the rind)
Combine cranberries and water in a large, heavy saucepan. Bring to a boil over medium heat and simmer 8 minutes until berries pop and are tender. I then use my potato masher to pop and mash them. Stir in sugar, pineapple, raisins and chopped orange. Bring mixture to a boil, reduce heat and simmer for about five minutes. Let it sit to cool enough to pour into canning jars. Store in refrigerator for up to two weeks. These can also be preserved by canning as you would jelly. Makes about 6 cups.
Recipe from Trina Hayes and she wrote, "I love this so much, I eat it with a spoon. Because of that, I give jars of it away at Thanksgiving so I won't have too much on hand."