16 ounces whole cranberries
2 oranges
1 tablespoon orange zest
2 apples
2 cups sugar
5 drops red food coloring

Using your food processor, dump cranberries in a container with a puree blade. Slice and cube apple, removing seeds but leaving the peel on. Add into a processor. Wash thoroughly one orange and scrape zest.
Peel both oranges, section and add to mixture. Add sugar and food coloring. Puree until all is blended. Refrigerate overnight for best results.

Note
To enhance the recipe you can add one small can of crushed pineapples, one small bag of coconut and 1 cup chopped pecans.