2 bags of cranberries
2 cups of Splenda or Sugar
Chop cranberries and oranges in a food processer. Each family is different in the consistancy that they like so you might want to experiment with this. I like the fruit to be in very small chunks. Pour into a bowl. Add the Splenda or Sugar and put in fridge. The longer it sits the better it is, so I make it the night before.
Note: My mother-in-law, Judith Gibson, taught me this recipe when I married into the family :)