6-Minute Cranberry-Orange Relish

1 can (16 ounces) whole-berry cranberry sauce (not jellied)

1 orange

2 tablespoons breakfast-style orange juice (or juice from ½ fresh orange, see note)

½ cup finely chopped pecan pieces

1 stalk celery (for ½ 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 chopping as well. Add the orange juice and chopped pecans to the bowl.

Rinse and finely chop the stalk of celery for ½ cup pieces. Add to the bowl and stir well. Cover and refrigerate for up to 2 days or serve immediately.

Serves 10.

Cook's note: If using fresh orange juice, you may chop finely the remaining orange half and add it to the relish with the juice for a bolder orange presence if desired.

Nutrition values per serving: 116 calories, 4 g fat (trace amount saturated), 20 g carbohydrates, 2 g fiber, 1 g protein, 0 cholesterol, 15 mg sodium.