Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.
Cook's Note: This relish will keep for up to 2 weeks in the refrigerator.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Recipe courtesy of Food Network Kitchen