Six-Minute Cranberry-Orange Relish

Recipe Directions

1 can (16 ounces) whole berry cranberry sauce*
1 orange
2 tablespoons breakfast-style orange juice*
1/2 cup finely chopped pecans
1/2 cup finely chopped celery

Place cranberry sauce in a medium bowl, and stir to break up any large pieces. Peel orange, discard seeds and finely chop, adding to bowl along with juices that accumulate. Add orange juice* and chopped pecans.

Rinse celery and finely chop. Add to bowl and stir well. Cover and refrigerate for up to 2 days or serve immediately.

* Cooking Notes

Not jellied cranberry sauce.
Or use juice from 1/2 fresh orange. If using fresh, finely chop remaining half (peeled and seeded) and add to relish, if desired.