When this cranberry relish, 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.) “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 of the Thanksgiving meal. She gave clearance for my niece Alison and me to try it but, just in case, also served her own alongside. The 2012 notes say, “Cranberry newcomer this year,” without any editorializing, but underneath, I noticed she also wrote, “Next year, make both again.”

Ingredients

　　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

　　⅓ cup sugar

　　1 teaspoon minced peeled fresh ginger

　　¼ cup minced red onion

　　¼ cup chopped fresh mint leaves

　　In the bowl of a food processor, 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.

　　Excerpted from How to Celebrate Everything: Recipes and Rituals for Birthdays, Holidays, Family Dinners, and Every Day In Between: A Cookbook © 2016 by Jenny Rosenstrach. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.