1 small navel orange
12 oz cranberries; fresh or frozen
1 Bartlett or D'Anjo pear; cored, large chuncks
1/2 cup light brown sugar
pinch kosher salt
3 tbsp pecans; toasted,coarsely chopped

1. Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor.
2. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped.
3. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days.
4. Just before serving, stir in the pecans.