Cranberry-Orange Relish With Mint
- 2 12-ounce bags fresh (or frozen, thawed) cranberries
- 2 teaspoons orange zest from 1 of 4 navel oranges
- 3/4 cup sugar
- 1/2 cup minced red onion
- 1/4 cup chopped fresh mint
- 1 tablespoon minced peeled ginger
- Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; 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 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD:
cranberries, orange zest, sugar, red onion, fresh mint, peeled ginger
Taken from www.epicurious.com/recipes/food/views/cranberry-orange-relish-with-mint-51122210 (may not work)