1/2 cup pineapple juice

1/3 cup brown sugar

Peel of one orange, chopped

1 bag fresh cranberries, coarsely chopped in a food processor (12-oz.)

1/2 cup celery, diced

Pinch of salt

1/2 cup pecans, toasted, chopped

Boil pineapple juice, brown sugar and orange peel in a saucepan over medium heat until reduced by half, set syrup aside to cool completely.

Combine cranberries, celery and salt in a bowl, pour syrup over cranberry mixture and toss to coat.  Stir in pecans just before serving.

Make's 4 cups