Spicy Tangerine-Pecan Cranberry Sauce

• 1 (12 ounce) bag fresh cranberries
• 2 small tangerines, cut into wedges, seeds removed
• 1 cup sugar
• 2 fresh serrano chilies, seeded, minced
• 14 teaspoon kosher salt
• 1 cup toasted pecan halves, chopped
• 14 cup chopped fresh cilantro

1. Place half of the cranberries and half of the tangerines in food processor; pulse until mixture is finely and evenly chopped.
2. Transfer to a bowl.
3. Repeat with remaining cranberries and tangerine.
4. Stir in sugar, chilies and salt.
5. Cover and store in refrigerator up to 4 days ahead.
6. Before serving, stir in pecans and cilantro.

fresh cranberries, tangerines, sugar, serrano chilies, kosher salt, pecan halves, fresh cilantro

Taken from www.food.com/recipe/spicy-tangerine-pecan-cranberry-sauce-195546 (may not work)