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.
This relish will keep for up to 2 weeks in the refrigerator.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010