Ingredients
1 large navel orange1 medium lemon2 packages (12 ounces each) fresh or frozen cranberries, thawed1 cup sugar1/3 to 1/2 cup coarsely chopped fresh gingerroot
Preparation
Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.
