Preparation: For the Cranberry and Orange Relish, with a sharp knife, remove the orange zest and then peel the orange, cutting right down to the flesh to remove all the white pith. Cut sections from membrane. With a knife, remove zest from lemon in strips. Chop coriander. Process the orange zest, orange sections, lemon zest, coriander, cranberries, and ginger briefly in a food processor. The relish should retain some texture, not be reduced to a pur?e. Stir in the syrup.

Relish can be made 1 day ahead.

Cooking And Serving: Peel potato and cut off 12 very thin slices. In a deep fryer or large, heavy pot, heat the oil to 350°F. Put a potato slice into a potato-basket maker. Or put a slice into a 2-ounce ladle and insert a 1-ounce ladle into the 2-ounce ladle, pressing the slice into a cup shape. Holding the ladles or potato-basket maker together submerge into the hot oil and cook potato for 1 minute. Remove from oil. Carefully separate the ladles and remove potato cup. Drain on paper towels. Repeat.

Fill each cup with Cranberry and Orange Relish and top with a mint leaf.