2medium crisp sweet apples, cored and quartered (peeling is optional)
1large orange, zested (reserve the zest!), peeled, and separated into segments (see note)
Zest of one orange, about a tablespoon
¼ to ⅓cup(53 to 71g)granulated sugar
Pulse the cranberries in a food processor or blender until coarsely chopped. Scrape into a medium bowl. Repeat the processing/chopping with the apples and orange (I process these two ingredients together but you can chop them separately) until they are coarsely chopped. Add to the bowl with the cranberries.
Stir in the orange zest and sugar and mix until the ingredients are well combined. Refrigerate for at least two hours (although it's best made a day or two ahead - it only gets better with time!)
Segmenting the Orange: if you find that the oranges aren't "chopping" well and staying in stringy pieces because of the membrane and pithy parts, you can use a sharp knife to peel off those areas of the orange (called "segmenting" an orange) before chopping it with the apples. Chopping: if you don't have a food processor or blender, you can try your hand (and knife skills) and chop everything up on a cutting board. Whether you do it by hand or with a machine, the final texture, how coarse or fine everything is chopped, is up to you.