Cranberry-Orange Relish

Makes about 2 1/2 cups
From Martha Stewart Living

2 cups fresh or thawed frozen cranberries
1/4 cup finely chopped red onion
1 large fresh jalapena chile, seeded and finely chopped
2 blood or navel oranges, peel and pith removed, flesh separated into segments, juice reserved
2 Tbls fresh lime juice
2 tsp grated fresh peeled ginger
1/2 cup sugar*
2 celery stalks, cut into 1/4 dice
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup pecans, toasted and coarsely chopped

Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl. Stir in onion, jalapeno, orange sections and juice, lime juice, ginger, sugar, and celery. Refrigerate 1 hour (up to 2 days). Before serving, stir in mint and pecans.

*Another not-really-low-in-sugar recipe, but the cranberries do need some sweetening! The fresh ingredients in this recipe will outshine that canned cranberry stuff any day.