CRANBERRY ORANGE RELISH

By ClaudiaJan

Ingredients

• 2 cups fresh or defrosted frozen cranberries
• 1/4 cup diced red onion
• 1 large jalapeepper, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 2 blood oranges or navel oranges, peeled, sectioned, and cut
• into 1/4-inch pieces, juices reserved
• 2 teaspoons fresh grated ginger
• 1/2 cup sugar
• 2 stalks celery, peeled to remove strings, cut in 1/4-inch
• dice
• 1/4 cup fresh mint leaves, coarsely chopped
• 1/4 cup pecans, toasted, broken in pieces

Preparation

Step 1

This is an easy addition to the Thanksgiving menu since it doesn't require any cooking.

1. Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

2. Add onion, jalapelime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.