Cranberry-Orange Relish

  • 2 large navel oranges, washed and dried
  • 1 1/2 pounds cranberries
  • 1/2 cup sugar
  • 1/4 teaspoon cayenne, or to taste
  • 2 tablespoons minced mint leaves, plus a few more leaves for garnish

1. Cut the ends off the oranges and cut them into eighths; remove the central stringy white membrane but leave the peel on.

2. Place the oranges and the cranberries in a food processor and process until chopped but not pureed. Do not overprocess - stop the machine frequently to check.

3. Transfer the mixture to a bowl and stir in the cayenne and mint. Taste and adjust seasoning as you like. Cover and refrigerate; garnish with mint leaves before serving.
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Makes 12 servings

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