Kick the can and invite this cranberry relish recipe to your next Thanksgiving dinner.
Recipe information
Yield
Makes about 6 cups
Ingredients
2
12-ounce bags fresh (or frozen, thawed) cranberries
4
navel oranges
¾
cup sugar
½
cup finely chopped red onion
¼
cup chopped mint
1
tablespoon finely chopped peeled ginger
Need to make a substitution?
Preparation
Step 1
Pulse cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 tsp. orange zest from 1 orange; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir sugar, onion, mint, ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature 2 hours.
Step 2
Do Ahead: Relish can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
24 servings
1 serving contains: Calories (kcal) 45 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 2 Total Sugars (g) 9 Protein (g) 0 Sodium (mg) 0