Makes about 4 cups (10 to 12 servings)
Relish can be refrigerated up to 1 week.

1 1/3 cups sugar
2/3 cup water
1 small apple (McIntosh, Fuji, Gala)
1 small navel orange
2 cups fresh or frozen cranberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Bring sugar and water to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
While syrup simmers, cut the cored unpeeled apple into 1-inch pieces. Cut orange, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
Add sugar syrup and pulse until fruit is finely chopped.
Transfer relish to a bowl. Chill, covered.