Cranberry-Orange Relish with Mint

2 12 oz. Bags Fresh (or frozen thawed) Cranberries
4 Navel Oranges
3/4 cup Sugar
1/2 cup Minced Red Onion
1/4 cup Chopped Fresh Mint
1 Tbsp. Minced Peeled Ginger

Pulse cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 tsp. orange zest from 1 of 4 navel oranges. Set aside. Using sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments; add to cranberries, stir sugar, red onion, fresh mint and ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. Can be made 1 day ahead. Cover and chill.