Cranberry Relish with Grapefruit and Mint

From the kitchen of Carly

Bright cranberries burst against tart grapefruit and candied peel in this jewel-toned relish. Fresh mint cuts through the sweetness, making it perfect alongside rich turkey or ham. Make it ahead and let the flavors deepen in the fridge.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 large pink grapefruits
  • 11 cup sugar
  • 12 1/2 cups cranberries (about 10 ounces)
  • 12 tablespoons chopped fresh mint

Instructions

  1. Using vegetable peeler, remove peel (pink-yellow outer layer only) from 1 grapefruit in strips. Cut peel into 2-inch-long, 1/8-inch-wide strips (about 1/2 cup). Squeeze 1 cup juice from grapefruits.

  2. Stir 1 cup sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Add grapefruit peel; bring to boil. Reduce heat; simmer until peel is soft, about 15 minutes. Add 1 cup grapefruit juice and cranberries; bring to boil. Reduce heat and simmer until berries burst, about 10 minutes. Transfer to medium bowl. Stir in mint. Cover; chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.