1 cup chopped pecans
2 cans (16 ounces each) whole-berry cranberry sauce
1 1⁄2 teaspoons grated orange zest
1⁄3 cup fresh orange juice
1 tablespoon lemon juice
1⁄4 teaspoon ground cinnamon
In a small nonstick skillet, heat pecans over medium-low heat, stirring often, for about 5 minutes, or until fragrant and toasted. Scrape out of pan onto a plate to stop cooking.
In a small saucepan, combine cranberry sauce, orange zest, orange juice, lemon juice, and cinnamon over medium-low heat. Bring to a boil, reduce heat to a simmer, and cook for 5 minutes, stirring occasionally. Remove from heat and stir in pecans. Cool slightly, then cover and refrigerate for at least 4 hours, or overnight, before serving.