MAKES ENOUGH FOR 8–10 AT THE MEAL, PLUS LEFTOVERS FOR THE CAKE
This is the easiest part of my Thanksgiving menu. In fact, it’s the first recipe I ever had published, submitted by my mother to a newspaper and credited to me, age 6.
1 organic navel orange, cut into chunks (skin and pith and everything)
1 bag fresh organic local cranberries
½ cup organic cane sugar or ¼ cup dark maple syrup
1 pinch salt
Put everything in the food processor and whiz it until broken down to a fine, relish-like texture. Spoon into silver serving bowls and chill until the turkey is served.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org