Adapted from Bon Appetit. This bright, fresh and slightly spicy take on traditional Thanksgiving cranberry sauce is a welcome addition to our dinner table. This recipe requires no cooking and has a fraction of the sugar of the regular old stuff!
Prepare all ingredients by washing and cutting per instructions above.
Add cranberries to bowl of food processor fitted with a blade attachment. Pulse a few times until the cranberries are roughly chopped.
Add sugar to cranberries and pulse 1-2 more times.
Stir sugared cranberries with remaining ingredients. Allow to macerate for at least 2 hours and up to overnight. Serve with entrée of choice. Enjoy!
Notes
If you want to make the relish more than a day ahead of time, add all ingredients except mint. It should keep in the fridge for up to a week. Add mint prior to serving for optimal color.
For a lower glycemic impact, feel free to substitute agave for the sugar.
Add more jalapeños for more heat. Remove jalapeño seeds and membranes for less heat.