Ingredients

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

Preparation

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