Cranberry Coconut Relish

Ingredients:

• 450 g cranberries, thaw if frozen
• 2/3 cup coconut sugar
• 1/3 cup unsweetened coconut flakes
• 1/2 or whole Fresno pepper, finely chopped (remove seeds to reduce heat)
• 2 tbsp finely chopped fresh mint
• Grated zest and juice of half a lime

Preparation:

1. Process cranberries, sugar and a pinch of salt in a food processor until finely chopped.
2. Transfer to a bowl and stir in the coconut, chili pepper, mint, lime zest and juice. Cover and refrigerate for at least 2 hours.
   
   

   Note

   
   Prepare the relish 1 day ahead of serving; cover and refrigerate. This relish also makes a delicious topping for Greek yogurt.