Grapefruit-Campari Cranberry Relish

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I didn't like this recipe at all. It was the dish I brought to our Thanksgiving dinner and let's just say there were a lot of jokes at the table. We ended up using a can of cranberry sauce. The grapefruit over powers everything else and no amount of sugar can mask the taste. I used Ruby Red Grapefruits because I don't even know what Texas grapefruits are so perhaps that contributed to the problem. This recipe might be good on a sandwhich or something but it was way too untraditional for my family....

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Disappointing. I followed the recipe, but halved the amount of red onions. Thankfully! Though it could have used a little less still. It was still too much onion flavor enveloping everything else on the palate. I did like how the bit of ginger added a twist to a cranberry relish, but again I felt it was too overwhelming. I prefer my cranberry sauces and/or relishes to showcase the cranberry as the star. The added ginger and onions steals the spotlight and turns the dish into something quite different.

I do like the use of grapefruit pieces and juice. The campari is perfect. I won't make this again without some serious tweaks. As it stands, the recipe is only so-so when it's served fresh and less-so when served the next day.