Bon Appétit (November 2014)
Don't make this for Thanksgiving.
Zach & Clay
P.S. As a standalone fruit salad, it's OK, although nothing special. But serve this instead of cranberry sauce and you will be crucified by your guests right there on the Thanksgiving table.
P.P.S. This is incredibly time-consuming and makes a paltry amount -- especially compared to how easy it is to make a more traditional cranberry sauce.
P.P.P.S. The roasting took much longer for us before we ended up with anything remotely "golden" or "crisp." And about a third of the segments were too blackened too use. On top of that, while the roasted citrus looks kind of cool in the bowl (or does it? Does it just look like black bits floating in your relish?), we couldn't discern that it added anything in terms of flavor.
P.P.P.P.S This relish is eye-wateringly tart. Come on, it includes raw lemons.
P.P.P.P.P.S We ate some leftover relish on fish and it was decently good. But we had to mix in some agave to temper the overwhelmingly sour citrus.
P.P.P.P.P.P.S. If you're looking for a great cran-sauce alternative, consider this Tart Apple Chutney we made in 2012. We very much liked that as a complement to turkey. But again, we think you'd want to serve that in addition to a cranberry sauce.