cranberry relish, or "because I love you"

I shared this recipe last year, but it's a family favorite and it's TO DIE FOR GOOD. 

So I thought I do it again, this time a little preemptively, in hopes that you will make it and love it as much as we do. I'm serious you guys. 

You NEEEEEED this in your Thanksgiving spread.

 Y'welcome in advance.

Cranberry Relish

• INGREDIENTS
• 2 cups fresh or defrosted frozen cranberries
• 1/4 cup diced red onion
• 1 large jalapeno pepper, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
• 2 teaspoons freshly grated ginger
• 1/2 cup sugar
• 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
• 1/4 cup fresh mint leaves, coarsely chopped
• 
  

DIRECTIONS

1. Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

2. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and toss to combine.

This will feed 10-12 people with leftovers. Which you will want.

TRUST ME.