Photo by Michael Piazza / Styled by Catrine Kelty

This is the easiest part of my Thanksgiving menu. In fact, it’s the first recipe I ever had published, submitted by my mother to a newspaper and credited to me, age 6.

Makes enough for 8–10 at the meal, plus leftovers for the CAKE

1 organic navel orange, cut into chunks (skin and pith and everything)
1 bag fresh organic local cranberries
½ cup organic cane sugar or ¼ cup dark maple syrup
1 pinch salt

Put everything in the food processor and whiz it until broken down to a fine, relish-like texture. Spoon into silver serving bowls and chill until the turkey is served.

This story appeared in the Fall 2016 issue.