Cranberry-Orange Relish with Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When it comes to cranberry sauce, I'm no fan of the back-of-the-bag recipe: It's too sweet and offers little in the way of texture. That's why I've made this raw, tangy, refreshing relish ever since I started hosting Thanksgiving. It's my new classic. —Andrew Knowlton, restaurant and drinks editor Ingredients:
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 |
Directions:
1. 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: Can be made 1 day ahead. Cover and chill.
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