Pineapple Cranberry Sauce

1 bag (12 ounce) fresh or thawed frozen cranberries
1 can (8 ounce) crushed pineapple or chunks, in juice
1 cup sugar
1/4 cup orange juice
1 tsp. grated orange rind
2 tsp. vanilla

Coarsely chop cranberries, pineapple with juice, 3/4 cup sugar and orange juice in processor or blender with on-and off motion.

turn mixture into nonreactive saucepan. Bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, until thickened, 10-12 minutes. Add remaining 1/4 cup sugar. Remove from heat. Stir in rind and vanilla. Transfer to nonreactive container; cool to room temperature. Refrigerate to chill.