1 thin-skinned navel orange, washed, halved, seeded, and coarsely chopped
1 Tb of grated ginger
1 cup granulated sugar
2 1/2 Tb Grand Marnier
1/2 C toasted chopped pecans
1/4 C fresh pomegranate seeds
1 1/2 Tb of fresh mint, finely chopped
In a food processor fitted with a metal blade or a blender, pulse the cranberries, orange, sugar, ginger and Grand Marnier until evenly chopped and blended. Remember to pulse as you want to maintain a chunky consistency. Mix in the pomegranate seeds and chopped mint.
Transfer to a bowl cover and refrigerate for at least 24 hours to allow the flavors to meld.
Stir in the toasted pecans and serve. Pecans can be added sooner, the deciding factor is how much crunch you want them to have.
If you can’t find a thin skinned orange, then simply zest the rind and peel the orange to remove the pith.