I am pretty traditional about the cranberries on the Thanksgiving table. I have to have my traditional cooked cranberry sauce. But I like to mix things up sometimes and have a second version as well. But I am not from the jiggly can of cranberry sauce camp, so it’s a chance to get creative.
This raw relish is sweet and tangy and a definite twist. Usually made with oranges, I find the sweetness of tangerines a special touch, and add a little kick of bourbon. You can use small tangerines, larger honey tangerines or even clementines. Serve this with the big meal, and there will still be lots left to go beside leftover sandwiches.