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.
Recipe by In Good Taste at http://ingoodtaste.kitchen/cranberry-orange-relish-with-mint/