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.
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