I was too tired this year filling last minute orders to even think of cooking anything for Thanksgiving. Luckily our gracious friends are hosting us and I whipped up some raw cranberry relish because I couldn't bear coming to the party empty handed. This recipe is a delicious, tart way to cut the richness of the traditional Thanksgiving fare. It's is also super good on sandwiches the next day.
Also, if you are still looking for pie recipes, Cook's Illustrated has never let me down.
Raw Cranberry Relish
1 1/2c raw cranberries, washed
1 tart apple, peeled, cored, cut into big hunks
1/2 seedless orange, including peel, cut into 4 pieces
1/2 c sugar
Add the first three ingredients in the bowl of a food processor and pulse until finely chopped, but not ground. Add the chopped mixture to a bowl and stir in the sugar, let sit at room temperature for a few minutes until the sugar dissolves and then store in the fridge until you're ready to eat it.