Tart, sour, and just as refreshing as ye olde cranberry sauce.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Slice 1/2 pink grapefruit, 1/2 navel orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. Toss in a medium bowl with 3 tablespoons sugar, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Roast on a parchment-lined baking sheet in a 350° oven until golden in spots and crisp, 20–30 minutes; let cool.
Step 2
Meanwhile, cut all peel and white pith from 1 pink grapefruit, 1 navel orange, and 2 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 1/4 cup parsley leaves; season with flaky sea salt (such as Maldon).
Recipe notes
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