1 (12-ounce) bag of fresh cranberries
1 1/2 teaspoons orange zest
1 large orange (or 2 small), sectioned and chopped into small pieces*
1 apple, peeled, cored, and finely diced
1/3 cup canned, crushed pineapple (drained of excess juice)
1/2 cup chopped pecans
1/2 cup sugar
1/4 teaspoon salt
Rinse and drain the cranberries, then pulse them about 12-15 times in a food processor until finely chopped but not pulverized.
Put in a large bowl.
Add the rest of the ingredients, stir, and allow to sit for an hour or two in the refrigerator before serving, so that the sugar can dissolve and the flavors can mingle.
This relish also freezes well.
*Our method for sectioning an orange: Slice off a small disk from the bottom of the orange, so that it sits still on a cutting board. Use a chef's knife to carve down the sides, removing the peel in about 4 or 5 pieces. Use a paring knife to cut into the orange on either side of the thin membranes that separate each section. The sections should wiggle free and come out. Then roughly chop and add to the relish.