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Six-Minute Cranberry-Orange Relish

Makes about 2 1/2 cups

• 1 can (16 ounces) whole-berry cranberry sauce (not jellied)
• 1 orange
• 2 tablespoons breakfast-style orange juice (or juice from 1/2 fresh orange, see note)
• 1/2 cup finely chopped pecans
• 1 stalk celery (for 1/2 cup finely chopped)

Place the cranberry sauce in a medium bowl. Stir to break up any large pieces. Peel the orange, remove the seeds and finely chop, adding it to the bowl as you chop. Add any juices from the orange as well. Add the orange juice and chopped pecans to the bowl.

Rinse and finely chop the stalk of celery for 1/2 cup pieces. Add to the bowl and stir well. Cover and refrigerate for up to 2 days or serve immediately.

Note: If using fresh orange juice, you may chop finely the remaining half of the orange and add it to the relish with the juice for a bigger orange presence, if desired.

Start to finish: 6 minutes

Per 1/4 cup: 116 calories (32 percent from fat), 4 g fat (0.37 g saturated), 0 mg cholesterol, 0.7 g protein, 20 g carbohydrates, 2 g dietary fiber, 15 mg sodium.

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