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| A relish lover’s hunt for the perfect recipe. View this email in your browser | Manage newsletter preferences COOK THIS NOW Don’t Cook Your Cranberries This Thanksgiving Just as fried fish and chips need a squeeze of lemon or a drizzle of malt vinegar, the heavy food that sits on your Thanksgiving plate—and on your palate, bite after bite—needs something fresh and tangy to cut through the richness. The answer is a raw cranberry relish, which can be made in advance and takes just a few minutes to whirl together. READ MORETrending Recipes
Croque Madame With Cranberry-Mustard Relish
Cranberry, Apple, and Walnut Conserve
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