Sweet and tangy with a little jalapeño kick, this refreshing Cranberry Relish with Grapefruit and Mint is an amazingly delicious accompaniment to a holiday turkey, roasted chicken, or sautéed quail.
Raise your hand if you’re a last minute Thanksgiving side dish person! No judgment here. My hand is currently sky high. I’m always cooking at the last minute for Thanksgiving because I don’t host the beloved turkey day. Christmas is a completely different story so I look at Thanksgiving as my day off. Since I don’t cook much for Thanksgiving, I’m always assigned with the forgotten side dish, cranberry sauce. My go-to recipe is champagne cranberry sauce but this year I’m trying something different.
Cranberry Relish with Grapefruit and Mint
I’ve always been a cranberry sauce kind of person but I became inspired by a fresh cranberry relish that I saw on Food and Wine.com the other day. It’s simply minced fresh cranberries macerated in sugar and it sounded divine. I took that concept and put a Texas lean on it by adding grapefruit, jalapeño, and mint for a distinctively delicious take on a classic.
Once the flavors combine, you have this sweet, tart, and refreshing flavor that combines with a light citrus note followed by a kick of green jalapeño and fresh mint. It becomes an outstanding relish that makes any dish memorable.
It all starts by pulsing fresh cranberries in a food processor until minced. Then combine the cranberries with sugar and add grapefruit segments, chopped mint, and minced jalapeño. Allow the relish to sit for for a bit for the flavors to meld then serve.
If your looking for a Thanksgiving side dish to elevate a table, this Cranberry Relish with Grapefruit and Mint will turn any roasted turkey into a thing of beauty. Tonight (the night before the night), I’m serving it over sautéed quail and wild rice stuffing. I think I’m looking forward to that more than the turkey. Cheers and Happy Thanksgiving!
Sweet and tangy with a little jalapeño kick, this refreshing Cranberry Relish with Grapefruit and Mint is an amazingly delicious accompaniment to a holiday turkey or a roasted chicken.
- 12 ounces fresh cranberries
- 3/4 cup sugar
- 1 large grapefruit
- 2 tablespoons mint, chopped
- 1 jalapeno, seeded and minced
Pulse cranberries in a food processor until coarsely ground. Place cranberries in a large bowl, add sugar, and stir until combined.
With a knife, slice both ends off the grapefruit then stand the grapefruit upright and cut away the peel and pith (the white part). Concentrating on a segment at a time, slice into the segment close to each membrane then pop out the grapefruit segment. Repeat with remaining segments then cut the segments into bite-size pieces.
Add grapefruit, mint, and jalapeño to the cranberries and stir. Allow to sit for at least 30 minutes for the flavors to blend. Serve over turkey, chicken, quail, or pheasant.
Can be made a day in advance and stored in the refrigerator. Bring to room temperature before serving.