Everyday Food Blog

Non-Cranberry Sauce Recipes for Thanksgiving

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Are you looking for a way to break the proverbial cranberry mold this holiday season? Why not go completely off the reservation by NOT serving one? I have three great alternative sauces to serve with your feast: An apple-date chutney, a roasted plum and grape compote, and a raw pineapple salsa. They're all a little bit different, but still add that same touch of fruitiness that cranberry sauce does, which helps balance the richness of the rest of the meal. Why not give it a try? If you do, make sure to take pics and send them our way!

Check out my recipes after the jump.


Apple-Date Chutney

Serves: 6
Active Time: 10 minutes
Total Time: 20 minutes

2 tablespoons olive oil
1 small onion, minced
1 tablespoon peeled and thinly sliced ginger
1 teaspoon coarse salt
Seeds from 3 cardamom pods (optional) or 1/2-inch piece cinnamon stick
2 green apples, peeled and cut into 3/4-inch pieces
1/2 cup coarsely chopped dates (or any other dried fruit)
1/4 cup sugar
2 tablespoons white wine vinegar
Heat oil in a medium saucepan over medium high heat. Add onion, ginger, cardamom and salt, and sauté until translucent, about 5 minutes. Stir in apples, dates, sugar and vinegar. Bring to a boil, reduce to a vigorous simmer, and cook, partially covered, until apples are tender, about 10 minutes. Serve warm or room temperature.

Plum and Grape Compote

Serves: 6
Active Time: 10 minutes
Total Time: 35 minutes

4 medium plums, cut into wedges
1 cup black or red seedless grapes
1 medium red onion, cut into 1/2-inch wedges
1 small sprig rosemary
1/4 cup light-brown sugar
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon coarse salt

Heat oven to 450°. Combine plums, grapes, onion, rosemary, sugar, 2 tablespoons vinegar, oil and salt in an oven-proof skillet. Roast until fruit is softened and slightly charred, about 25 minutes. Taste and adjust seasoning with more vinegar and salt, if desired. (If you really want to whoop it up, stir in a tablespoon or two of unsalted butter at this point.) Serve warm or room temperature.


Pineapple Salsa

Serves: 6
Active Time: 10 minutes
Total Time: 10 minutes
2 cups chopped pineapple (from 1/2 pineapple)
1/2 teaspoon lime zest, plus 2 teaspoons fresh lime juice
2 teaspoons minced jalapeno (seeded if desired)
1/2 teaspoon minced garlic (from 1 clove)
1 tablespoon honey
2 tablespoons shredded fresh mint

Combine pineapple, lime zest and juice, jalapeno, garlic and honey in a food processor. Pulse until coarsely ground. Stir in mint and season with salt. Serve chilled or at room temperature.


All photos by Bryan Gardner.

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