Ahh holiday spices… How you warm our mouths and our souls. There’s just something about deep, intense spices that make any chilly day better! I’ve brought these aromatics to my rendition of a classic to make Spiced Cranberry Sauce that will delight!
I made this sauce for the Thanksgiving mini-feast we hosted around our teeny kitchen table but it’s totally not a Turkey Day exclusive! Cranberry Sauce absolutely has a place on any holiday (or wintertime) table. I love to have a bit of something sweet to scoop onto my fork between huge mouthfuls of heavy, savory goodness.
I really wanted a cranberry sauce with more personality than your average relish. And if you are the kind of person who likes the jellied, canned, straight-from-hell stuff… Well, this recipe isn’t for you.
What this sauce is…
Huge shout out to rosemary for bringing a savory edge to the sweetest condiment in the kitchen. Every winter, I buy a rosemary tree and add the fresh herb to ummm… everything. The earthiness [didn’t realize that was a real word but autocorrect didn’t yell at me…] brings such a depth of flavor to any dish. At the end of the season, or after a few weeks of forgetting to water my plant, I like to tie some sprigs into bundles and hang them to dry and use all year.
I chose to use a Suja juice with beets for this because I love its balance of sweet and earthy. But not too worry, use whatever juice you like! I think pomegranate would be totally scrumptious! Whatever you use, this cranberry sauce can be made a few days ahead to save you some time in the craziness of the season. You can even serve it straight out of the jar like I did! Enjoy!
Why not take a classic holiday dish and jazz it up with some holiday spices?! Spiced Cranberry Sauce is a perfect twist on the classic, and healthy to boot!
- 2 cups fresh cranberries
- 1 cup golden raisins
- 1 cup Suja Essentials Sweet Beets juice (or sub orange or pomegranate juice)
- 1 ½ Tbs. freshly grated ginger (or 1 Tbs. dried)
- 1 cinnamon stick
- 1 tsp. cinnamon
- 1 sprig fresh rosemary
- ½ cup of coconut sugar, or brown sugar
- 1 Tbs. orange zest
- Add juice and sugar to a saucepan over medium heat and stir until sugar is mostly dissolved. Add remaining ingredients, except for orange zest and bring to a light boil.
- Cook for 20 minutes, stirring frequently. Remove cinnamon stick and rosemary sprig (it’s ok if some rosemary stays in the mix- I actually prefer it!) and add mixture to a food processor with orange zest. Pulse a few times to break down the mix, or blend until smooth. You can also skip this step entirely for a chunkier mixture.
- Garnish with orange zest, chill, and enjoy!
I made a salad for Thanksgiving… Sacrilege you say?! Well hold onto your drumstick because I’m about to tell you why the Butternut Squash and Quinoa Harvest Salad is totally worthy of a Turkey Day feast.
On Thanksgiving Day, my parents hosted both sides of the family for a full-blown, eat-‘til-you-drop, corn-casserole-mashed-potatoes-buckets-of-gravy dinner. And it was fantastic. My mother is an incredible cook and host and everyone left full and happy. But I’ll be honest when I say I was excited for Friday (and not for the sales!).
The day after Thanksgiving was my turn to host. My sweetie and I hosted his parents for a small dinner and I had a lot of fun planning the menu and readying the house all week.
Now, I want you to picture 4 adults with a glass of water, a glass of wine, a plate of food, and silverware all on a 4’x4’ card table… Sigh… The sad truth behind living in a tiny, old house. But we made it work!
On my menu was…
So why a salad on Thanksgiving? I’m all for indulgence on special occasions, don’t get me wrong. But to be honest, I think a plate of all heavy food just isn’t balanced. Everyone needs balance. Yin & Yang. Salty & Sweet. Peanut butter & jelly. Balance is the spice of life, y’all! Speaking of balance, the dressing for this recipe comes from Lauren’s blog and it is TO. DIE. FOR. Perfect balance of sweet, tangy, salty… Yum!
Whether you’re planning dinner for a crowd or want to get back on track after the holidays, this salad is the way to go! It’s chock-full of fall flavors, balanced and light, and has great crunch!
Butternut Squash and Quinoa Harvest Salad
A decadent holiday side that doubles as a healthy post-holiday dinner! Butternut Squash and Quinoa Harvest Salad can do it all!
- 4-6 cups baby arugula (or spinach)
- 1 cup cooked rainbow quinoa
- 1 medium butternut squash, peeled and cubed, about 4 cups
- ½ cup pomegranate arils
- ½ cup toasted pumpkin seeds, roasted
- 2 Tbs. coconut sugar, or brown sugar
- ½ tsp. smoked paprika
- Salt & pepper
For the dressing:
- Juice of one orange, about ¼ cup
- 1 Tbs. apple cider vinegar
- 2 Tbs. orange zest
- 2 Tbs. olive oil
- ½ tsp. salt
- Preheat oven to 400F and toss butternut squash with a drizzle of olive oil, sugar, paprika, and salt & pepper. Roast for 40-50 minutes, tossing once or twice, until caramelized and soft. Remove from oven and let cool slightly.
- Meanwhile, add all dressing ingredients to a jar and shake vigorously to combine.
- Add salad ingredients to a large bowl and toss lightly to combine. Drizzle half of the dressing over the bowl and toss. You may or may not need the rest of the dressing, depending on how you like your salad. I used about ¾ of the batch. Enjoy!