How to Make It
Stir together cranberries, sugar, juice, salt, and cinnamon stick in a medium saucepan. Bring to a boil over high; boil, stirring occasionally, 3 minutes. Reduce heat to medium; cook, stirring often, until most of the cranberries have burst and liquid is syrupy, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Stir in pecans. Transfer mixture to a heatproof bowl. Let stand 30 minutes, or cover and refrigerate until chilled, at least 4 hours or up to 1 week.