Yummy Cranberry Salsa

Thanksgiving is yummy food time, and many people have asked for the cranberry salsa recipe that I make every year. This recipe is based on a Martha Stewart recipe from a few years ago. I've changed it to our liking. Instead of sugar, I sweeten this up with honey. Additionally, it called for a bunch of celery for texture and I leave that out. The last thing I need is celery strands in my teeth while I'm conversing around the Thanksgiving Table. Also, I don't put nearly the amount of jalapeno's it originally called for. Way to hot!

Dan's adjusted Martha Stewart Cranberry Salsa
Makes 2 cups

2 cups fresh or cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
2 teaspoons freshly grated ginger
¼ cup honey
¼ cup fresh mint leaves, coarsely chopped
¼ cup pecans, toasted, broken in pieces
Zest from limes
Zest from oranges

Directions:

Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add finely chopped mint and pecans, and toss to combine.