Cranberry Relish
Matt Taylor-Gross

This bracingly tart relish, from Matthew Jennings of Townsman in Boston is the perfect foil for a rich Thanksgiving spread. Whole pieces or orange flesh and peel add texture to balance the creamy smoothness of mashed potatoes and cornbread dressing.

Featured in: Ditch Cranberry Sauce for Relish

Yield: makes about 1 1/2 cups
Time: 10 minutes


  • 1 orange (1/2 finely zested, remaining flesh and peel finely chopped)
  • 2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 14 cup freshly squeezed lime juice
  • 2 tbsp. Grand Marnier, or other orange liqueur
  • 12 tsp. kosher salt


  1. To a saucepan, add zested and chopped orange, cranberries, sugar, lime juice, liqueur, and salt. Bring to a simmer over medium heat and cook, stirring, until the cranberries burst and the sauce thickens, 8 minutes. Scrape into a bowl and let cool