This raw relish with its tart citrus taste is a necessary counterpoint to the rich turkey and gravy.
Make Ahead: The relish can be assembled and refrigerated in an airtight container for up to 1 week.
- 1 medium orange (preferably navel, unpeeled and scrubbed), cut into 1-inch chunks
- 1 medium Granny Smith apple, peeled, cored and cut into 2-inch chunks
- 1/4 medium lemon (unpeeled and scrubbed), seeded and cut into 2-inch chunks
- 8 ounces fresh or frozen cranberries, rinsed and picked over for stems (about 2 cups)
- 1/2 cup sugar
Combine the orange, apple and lemon in the bowl of a food processor. Pulse until finely chopped.
Add the cranberries; pulse until they are coarsely chopped.
Transfer the mixture to a medium mixing bowl and add the sugar, stirring until it has dissolved.
Adapted from a recipe in the December 1995 issue of Food & Wine magazine.
Tested by The Washington Post.
Email questions to the Food Section at firstname.lastname@example.org.