Mexican Habanero Hot Sauce

Coarsely chop the fresh cranberries, or pulse them in a food processor until broken into small pieces.

Drain the canned pineapple, reserving the juice, then coarsely chop the pineapple into bite-sized pieces.

Coarsely chop the large apple (with skin) into small pieces, removing any remaining core fragments.

Coarsely chop the large orange (with skin) into small pieces, ensuring seeds are removed.

Combine the chopped cranberries, pineapple, apple, orange, and reserved pineapple juice in a large bowl.

Stir well until all ingredients are evenly mixed throughout the relish.

Taste and adjust sweetness or tartness as desired by adding reserved pineapple juice if needed.

Transfer to serving bowls or storage containers and refrigerate until ready to serve alongside holiday meals.