Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.
1 small navel orange
1 bag fresh or frozen cranberries
1 Bartlett pear
1 bag brown sugar
Pinch kosher salt
1 bag chopped pecans
Recipe courtesy of Food Network Kitchens