When this dish, inspired by aย Bon Appรฉtitย recipe, debuted at our 2012 Thanksgiving table, my mom was skeptical. (Then again, sheโs skeptical of most new things. Including, but definitely not limited to: designer labels, machines that fly, text messaging, farmerโs markets, miso.) โYou donโt cook the cranberries?โ 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, โCranberry newcomer this year,โ without any editorializing, but underneath, I noticed she also wrote โNext year, make both again.โ Translation: Not quite ready to make the switch, but didnโt 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
1โ3 cup sugar
1 teaspoon minced peeled fresh ginger
1โ4 cup minced red onion
1โ4 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.
