Cranberry sauce is a staple at just about any holiday meal, particularly around Thanksgiving in the United States. It’s a welcome break from the typical carbohydrate heavy, rich options that usually adorn holiday dinner tables and no matter what your palate, you can dress up any Thanksgiving turkey with a delicious cranberry sauces, like this cranberry orange relish with mint.
There are have of variations from the classic sweet-and-tangy sauce to a more modern hot-and-spicy version. We like incorporating fresh citrus and whatever fresh herbs are available, which happened to be mint. Fresh chopped sage or rosemary would also be a nice addition here.
Cranberry orange relish with mint is classic enough with familiar cranberry and orange flavors but with ginger and red onion to give it an extra kick. If you manage to have leftovers, it’s perfect on sandwiches, too.
- 2 12-ounce bags fresh (or frozen, thawed) cranberries
- 4 navel oranges
- ¾ cup sugar
- ½ cup minced red onion
- ¼ cup chopped fresh mint
- 1 tablespoon minced peeled ginger
- Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped.
- Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; 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 cup sugar, minced red onion, chopped fresh mint, minced peeled ginger, and reserved zest into cranberry mixture.
- Cover; let stand at room temperature for 2 hours. You can also make this a day ahead, cover and chill in the refrigerator until serving.
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