Best Cranberry Relish

• 12 oz. bag fresh cranberries, washed and picked over
• 2 medium (4 oz.) red apples, quartered and cored
• 1 medium orange
• 1 c. sugar
• 2 oz. fresh pecans (optional)

Pulse the cranberries in the bowl of the food processor with the steel blade until they are chopped well but still somewhat coarse. Stop the processor and scrape down the sides of the bowl after the first few pulses. You don't want a puree, or the relish will be too watery. Err on the side of coarse rather than getting them too finely chopped. Remove to a large bowl and set aside.

Pare off the peel of the orange, trying to remove as little white pith as possible. Put the peel in the food processor bowl, fitted with the steel blade again. Peel the rest of the white pith off the orange and discard. (The white part is bitter. Don't worry if you get a little in, just try not to get most of it!) Cut the orange in half and then into quarters and remove the seeds. Place in the bowl with the peel. Put the apple quarters and the pecans (if using) in the bowl with the orange and its peel, and pulse until coarsely but thoroughly chopped, using the scraper halfway through again. Remove to the bowl with the cranberries.

Add the sugar to the bowl and mix all ingredients together thoroughly. Refrigerate until ready to serve. Will keep in a tightly covered container about 3 days before it gets mushy.

The whole recipe, with pecans, is 28 points. You can eat an ounce of it (a couple non heaping tablespoons) for 1 point. Without the pecans, it's 18 points, so you can maybe eat more of it for that same point. The pecans are worth the points, though!