Cranberry-Orange Relish with Mint

Ingredients

• 24 ounce cranberries fresh frozen thawed (or , )
• 0.3 cup mint leaves fresh chopped
• 1 tablespoon ginger minced peeled
• 2 teaspoons orange zest 
• 0.5 cup onion red minced
• 0.8 cup sugar 

Equipment

Directions

1. Pulse two12-ounce bags fresh(or frozen, thawed)cranberries in afood processor untilcoarsely chopped.
2. Transfer to a largebowl. Finely grate2 teaspoons orange zestfrom 1 of 4 naveloranges; set aside.Using a sharp paringknife, remove peeland white pith fromoranges. Workingover a mediumbowl, cut betweenmembranes torelease orangesegments. Coarselychop segments; addto cranberries. Stir3/4 cup sugar, 1/2 cupminced red onion,1/4 cup choppedfresh mint, 1 tablespoonminced peeledginger, and reservedzest into cranberrymixture. Cover; letstand at room temperaturefor 2 hours.DO AHEAD: Can bemade 1 day ahead.Cover and chill.