When this dish, inspired by a Bon Appétit recipe, debuted at our 2012 Thanksgiving table, my mom was skeptical. (Then again, she’s skeptical of most new things. Including, but definitely not limited to: designer labels, machines that fly, text messaging, farmer’s markets, miso.) “You don’t cook the cranberries?” No, I explained. It was more of a relish and less of a sauce, a nice hit of brightness amid all the buttery richness. She gave clearance for my niece Alison and me to try it, but just in case, also served her own alongside. Her 2012 Thanksgiving notes say, “Cranberry newcomer this year,” without any editorializing, but underneath, I noticed she also wrote “Next year, make both again.” Translation: Not quite ready to make the switch, but didn’t hate it either. Victory!
SERVES 8
4 cups (about 1 16-ounce bag) fresh or completely thawed frozen cranberries
1 cup fresh pineapple, roughly chopped
3 oranges, sectioned (supremed) and chopped, plus their juices
1⁄3 cup sugar
1 teaspoon minced peeled fresh ginger
1⁄4 cup minced red onion
1⁄4 cup chopped fresh mint leaves
In the bowl of a food processer, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.
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