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Cranberry Relish with Orange, Lime, and Mint

Kristine Kidd
Makes about 3 cups
Servings 3 cups

Ingredients
  

  • 1 12- ounce bag cranberries
  • 1/3 cup sugar
  • 1 orange
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • ΒΌ cup minced red onion
  • 2 tablespoons minced fresh mint
  • 2 teaspoons minced seeded Serrano chile
  • Coarse kosher salt and freshly ground black pepper

Instructions
 

  • Combine the cranberries and sugar in the work bowl of a food processor. Using on/off turns, coarsely chop the cranberries. Transfer the mixture to a medium bowl.
  • Grate the zest from the orange. Add 1 teaspoon orange zest, lime juice, lime zest, onion, mint, and chile to the cranberries. Using a small sharp knife, cut the peel and white pith from the orange. Cut the orange in half, slice thinly crosswise, and then chop finely. Add to the cranberries. Mix gently. Season to taste with a little salt and pepper. Cover and refrigerate at least 1 hour before serving. (Can be prepared 3 days ahead.)
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