Heat olive oil in a medium saute pan over high heat. Add Cape Cod Select premium frozen cranberries, cashews, onion, garlic and mint leaves. Continue to cook over high heat (stirring occasionally), for 3 to 4 minutes, until cranberries have softened well. Take pan off heat and let cool completely.
Transfer all ingredients into a small food processor, along with sugar, salt and 1 tablespoon water. Process until coarsely ground. Do not make into a fine paste. (Add additional ½ to 1 tablespoon water, only if the processor needs help grinding).
Spread pesto over toasted baguette slices and garnish with a mint leaf. Serve immediately.