Cranberry-pecan relish

8 ounces fresh cranberries
1 teaspoon orange zest
2 tablespoons orange juice
2 teaspoons Dijon-style mustard
1 teaspoon chopped fresh thyme
1/2 cup pecan halves
1/4 cup finely chopped red onion
Salt and pepper

1. Preheat oven to 375?. Place nuts in a shallow baking dish and toast in oven for about 6 minutes, until fragrant.
2. While nuts are toasting, combine cranberries, orange zest, orange juice, mustard, and thyme in the bowl of a food processor. Add hot nuts and pulse until you have a semi-finely chopped relish, not a paste. Empty into a bowl and stir in onion. Season to taste with salt and pepper.
3. Use relish to fill celery ribs, endive spears, or finger sandwiches.