1) Pick through the cranberries and remove any bad ones.

2) Cut the orange into eights and remove the seeds.

3) Place half the cranberries and half the orange in a food processor, fitted with the steel blade, and pulse until the mixture is evenly chopped, but not pureed.

4) Transfer to a medium bowl. Repeat with the remaining cranberries and orange.

5) Combine all ingredients in bowl and stir in the sugar.

6) Cover and refrigerate for at least 2 days or up to 2 weeks.

7) Serve chilled or at room temperature.