Cranberry Orange Relish

• 2 Cups fresh or defrosted frozen cranberries
• 1/4 Cup diced red onion
• 1 large jalapeno 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 tablespoons fresh grated ginger
• 1/2 cup sugar
• 2 stalks celery, peeled to remove strings, cut in 1/4 inch dice (l leave out)
• 1/4 cup fresh mint leaves, coarsely chopped
• 1/4 cup pecans, toasted, broken in pieces

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

cranberries, red onion, jalapeno pepper, lime juice, oranges, ginger, sugar, stalks celery, fresh mint, pecans

Taken from www.epicurious.com/recipes/member/views/cranberry-orange-relish-51430011 (may not work)