Using your food processor, dump cranberries in a container with a puree blade. Slice and cube apple, removing seeds but leaving the peel on. Add into a processor. Wash thoroughly one orange and scrape zest.
Peel both oranges, section and add to mixture. Add sugar and food coloring. Puree until all is blended. Refrigerate overnight for best results.
Thanks to Pam Hite for sharing this recipe. She suggests that the above is Luby's original recipe; however, I also add one small can of crushed pineapples, one small bag of coconut and 1 cup chopped pecans. It's a must-have on our holiday dinner table