CRANBERRY ORANGE RELISH

Last Thanksgiving I made some cranberry relish that was delicious. This year I think I'll try this cranberry-orange relish from Martha Stewart. It looks so pretty on the table and tastes good on anything from crackers to turkey. What's fabulous is this recipe requires zero cook time.



















2 cups fresh or defrosted frozen cranberries
1/4 cup diced red onion
1 large jalapeño pepper, 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

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

2. Add onion, jalapeño, lime 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.