1 pound cranberries, thawed if frozen
2/3 cup coconut sugar
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
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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