Cranberry Relish

INGREDIENTS

• 1 cup chopped pecans

• 2 cans (16 ounces each) whole-berry cranberry sauce

• 1 1⁄2 teaspoons grated orange zest

• 1⁄3 cup fresh orange juice

• 1 tablespoon lemon juice

• 1⁄4 teaspoon ground cinnamon

INSTRUCTIONS

1. In a small nonstick skillet, heat pecans over medium-low heat, stirring often, for about 5 minutes, or until fragrant and toasted. Scrape out of pan onto a plate to stop cooking.

2. In a small saucepan, combine cranberry sauce, orange zest, orange juice, lemon juice, and cinnamon over medium-low heat. Bring to a boil, reduce heat to a simmer, and cook for 5 minutes, stirring occasionally. Remove from heat and stir in pecans. Cool slightly, then cover and refrigerate for at least 4 hours, or overnight, before serving.