Ginger Cranberry Relish

1 bag fresh or frozen cranberries 1 small can crushed pineapple , drained and juice reserved 1 naval orange 4 pieces crystallized ginger julienne (about 1 TBS or more for ginger lovers) ¾ cup sugar or to taste. (I use the Splenda half and half sweetener)

Cut naval orange into eighths. Leave skin on. In food processor, pulse orange about 2-3 times. Add cranberries, ginger and half of the sugar. Pulse until coarsely chopped. You want it to have small pieces -not puree. Take the taste and add remaining sweetener as needed. If it is too dry, add reserved pineapple juice a little at a time. Make a day or so in advance so flavors can blend. For fun, serve in a half a pineapple shell.