Cranberry-Orange Relish with Mint

Ingredients

• 2 12-ounce bags fresh (or frozen, thawed) cranberries
• 4 navel oranges
• ¾ cup sugar
• ½ cup finely chopped red onion
• ¼ cup chopped mint
• 1 tablespoon finely chopped peeled ginger

Steps

1. Pulse cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 tsp. orange zest from 1 orange; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir sugar, onion, mint, ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature 2 hours.
2. Do Ahead: Relish can be made 1 day ahead. Cover and chill.