PHOTO BY MICHAEL PIAZZA/STYLED BY CATRINE KELTY
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.
Before taking on the role of managing editor, Sarah was recipe editor, marketing director and ad account manager at Edible Boston. She’s worked as a recipe developer, personal chef/caterer, farm stand retailer, Italian imports buyer, cheesemonger and produce buyer among various other positions in both food service and food retail businesses. A graduate of Middlebury College with degrees in the History of Art and Italian Language and Literature, she lives in Wayland with her husband and two children, spending summers fishing, shellfishing and digging in their Cape Cod garden.