Thanksgiving 2014: Roasted Citrus Relish

Bon Appétit (November 2014)

Dear Bittens,

Don't make this for Thanksgiving.

Love,
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.

 

>> Read the full Thanksgiving 2014 recipe index

>> Read about this year's biggest Thanksgiving trends

 

 

 

 

 

Roasted Citrus Relish
Bon Appétit (November 2014), recipe by Alfia Muzio
Subscribe to Bon Appétit
Nutritional Information available at BonAppetit.com

(This photo: Bon Appétit/Michael Graydon and Nikole Herriott)

Servings: Makes about 1 1/2 cups

INGREDIENTS

1½ pink grapefruits
1½ navel oranges
3 lemons
3 tablespoons sugar
1 tablespoon olive oil
1 teaspoon kosher salt
¼ cup fresh parsley leaves
Flaky sea salt (such as Maldon)

DIRECTIONS

Preheat oven to 350°. Slice ½ grapefruit, ½ orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. Toss in a medium bowl with sugar, oil, and kosher salt. Roast on a parchment-lined baking sheet until golden in spots and crisp, 20–30 minutes; let cool.

 

Meanwhile, cut all peel and white pith from remaining grapefruit, orange, and lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl; discard membranes. Tear roasted citrus into pieces and toss with segments, breaking up larger segments. Stir in parsley; season with sea salt.

 

DO AHEAD: Citrus can be roasted and segmented 1 day ahead. Store roasted citrus wrapped tightly at room temperature; cover and chill citrus segments.