CRANBERRY-COCONUT RELISH

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Cranberry-Coconut Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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