Cranberry-Coconut Relish
- 16 oz thawed cranberries
- 2⁄3 cup coconut sugar
- 1 orange
- 1⁄2 cup unsweetened shredded coconut
- Pulse cranberries and sugar in the bowl of a food processor until cranberries are finely chopped. Transfer cranberries to a bowl.
- Zest and juice orange. Add zest and juice to cranberries along with shredded coconut. Stir to combine.
- Refrigerate for 2 hours before serving.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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