Cranberry-Coconut Relish
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 113
- Total Fat
- 2
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 200
- Total: 15 min (plus 2-hour chilling)
- Active: 15 min
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
Directions
- 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.