Cranberry Coconut Relish

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 6-8

Shredded coconut, hot Fresno peppers, and lime infuse this cranberry sauce with the flavors of Southeast Asian cuisine. The unusual yet harmonious combination of sweet, tart, and spicy makes this relish a great accompaniment not only to meat but also to Greek yogurt, for example. You can adjust its heat to your taste by adding a whole or half chili pepper.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g cranberries, thaw if frozen
2/3 cup coconut sugar
1/3 cup unsweetened coconut flakes
1/2 or whole Fresno pepper, finely chopped (remove seeds to reduce heat)
2 tbsp finely chopped fresh mint
Grated zest and juice of half a lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cranberry, coconut sugar, coconut flakes, Fresno pepper, mint, lime

Cooking the dish according to the recipe:

Process cranberries, sugar and a pinch of salt in a food processor until finely chopped.
Transfer to a bowl and stir in the coconut, chili pepper, mint, lime zest and juice. Cover and refrigerate for at least 2 hours.

Note

Prepare the relish 1 day ahead of serving; cover and refrigerate. This relish also makes a delicious topping for Greek yogurt.

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