Categories: Cranberry, Lemon, Condiments, Side dish, Gift 
      Yield: 1 servings 
  
      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