Spicy Tangerine-Pecan Cranberry Sauce

Found this recipe in a magazine - it's great on grilled chicken breasts!

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1 (12 ounce) bag fresh cranberries
• 2  small tangerines, cut into wedges, seeds removed
• 1  cup sugar
• 2  fresh serrano chilies, seeded, minced
• 1⁄4 teaspoon kosher salt
• 1  cup  toasted pecan halves, chopped
• 1⁄4 cup  chopped fresh cilantro

Directions

1. Place half of the cranberries and half of the tangerines in food processor; pulse until mixture is finely and evenly chopped.
2. Transfer to a bowl.
3. Repeat with remaining cranberries and tangerine.
4. Stir in sugar, chilies and salt.
5. Cover and store in refrigerator up to 4 days ahead.
6. Before serving, stir in pecans and cilantro.