• 2 cups frozen or fresh pineapple
• 8 oz bag cranberries
• 1 large naval orange
• 2 Tbsp J. Olive Co. Cranberry Pear White Balsamic

In food processor chop pineapple, add cranberries and pulse until berries are chopped. Add zest of orange. Peel and section orange. Add orange sections to food processor squeeze in juice of orange. Add Balsamic. Pulse food processor approximately 10 times. Best served the next day after flavors meld.