Cranberry-Coconut Relish

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  • Level: Easy
  • Total: 15 min (plus 2-hour chilling)
  • Active: 15 min
  • Yield: 6 to 8 servings
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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


  1. Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
  2. 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.