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Thanksgiving, Six Ways: Designers Dish on Recipes

WWD asked six designers for the recipes for their signature dishes.

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Reece Solomon:
My favorite Thanksgiving item, which my mother has made almost every year of my life, is a cranberry relish. It is different from most because the cranberries are raw rather than cooked.

Cranberry Relish


1 bag cranberries
1 orange, zest rind
2/3 cup sugar (or a bit less)
½ cup walnuts,

Roast the walnuts in a pan, or bake at 350 degrees for 10 minutes, then chop. Wash and chop the cranberries in a food processor, though not too finely. Place in bowl, add sugar and mix well. Chop orange into small pieces and then add to berries with the rind. It can be made one or two days ahead, just add the nuts the morning you’ll serve it. Enough for four to five people. 

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