Cranberry-Coconut Relish

Name: Cranberry-Coconut Relish
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound cranberries, thawed if frozen; 2/3 cup coconut sugar; Kosher salt; 1/3 cup unsweetened shredded coconut; 1/2 to 1 red Fresno chile pepper, finely chopped (seeded for less heat); 2 tablespoons finely chopped fresh mint; Grated zest and juice of 1/2 lime

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Level: Easy

Total: 15 min (plus 2-hour chilling)
Active: 15 min

Yield: 6 to 8 servings

Level: Easy

Total: 15 min (plus 2-hour chilling)
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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1 pound cranberries, thawed if frozen

2/3 cup coconut sugar

Kosher salt

1/3 cup unsweetened shredded coconut

1/2 to 1 red Fresno chile pepper, finely chopped (seeded for less heat)

2 tablespoons finely chopped fresh mint

Grated zest and juice of 1/2 lime

Directions

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Cranberry-Coconut Relish with Greek Yogurt

15m Easy 87%

CLASS

Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
Transfer to a bowl and stir in the coconut, chile, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours.

Cook’s Note

Make the relish up to 1 day ahead; cover and refrigerate. This relish is also delicious as a topping for creamy Greek yogurt.

Photograph by Ryan Dausch

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