Cranberry orange relish
Cape Cod and the bogs of south-eastern Massachusetts grow much of America's cranberry crop, and this uncooked relish is the sharp, bright alternative to cooked cranberry sauce on many New England Thanksgiving tables. Fresh cranberries are chopped with a whole orange, peel and all, then sweetened, so it is crunchy, tart and fragrant, lovely with roast vegetables, nut roasts or cheese. Chef's tip: make it a day ahead; the sugar draws out the juices and softens the bitterness of the peel overnight.



