Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cranberry-Mango Relish With Coconut
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 139
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 240 mg
Cranberry relish is a great alternative to the classic cooked sauce in that it requires no cooking and has the puckery quality from blending raw cranberries with an acid and sweetener. For this version we blend cranberries with sugar, then stir in fresh lime juice, diced fresh mango and toasted coconut. Top with more toasted coconut flakes just before serving. The result is a bright, refreshing side that perfectly offsets the richness of a typical Thanksgiving dinner.
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 139
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 240 mg
Ingredients
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Directions
- Spread the coconut in a small skillet over medium heat. Cook, stirring occasionally, until golden brown, 4 to 5 minutes. Remove to a plate to cool.
- Combine the sugar and 1 teaspoon salt in a food processor. Add the cranberries and pulse until finely chopped. Scrape into a medium bowl, then add the mango, lime juice and all but 2 tablespoons of the toasted coconut. Fold until combined. Refrigerate at least 1 hour. Transfer to a serving bowl and top with the remaining toasted coconut.
