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
- 1 orange (1/2 finely zested, remaining flesh and peel finely chopped)
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1⁄4 cup freshly squeezed lime juice
- 2 tbsp. Grand Marnier, or other orange liqueur
- 1⁄2 tsp. kosher salt