cranberry-orange-relish-with-mint-51122210.json

{
    "directions": [
        "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 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill."
    ],
    "ingredients": [
        "2 12-ounce bags fresh (or frozen, thawed) cranberries",
        "2 teaspoons orange zest from 1 of 4 navel oranges",
        "3/4 cup sugar",
        "1/2 cup minced red onion",
        "1/4 cup chopped fresh mint",
        "1 tablespoon minced peeled ginger"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Food Processor",
        "Side",
        "Thanksgiving",
        "Quick & Easy",
        "Cranberry",
        "Orange",
        "Mint",
        "Fat Free",
        "Kidney Friendly",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Cranberry-Orange Relish with Mint",
    "url": "http://www.epicurious.com/recipes/food/views/cranberry-orange-relish-with-mint-51122210"
}