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Beyond Cranberry Sauce: 3 Flavorful Condiments

When it comes to holiday table staples, cranberry sauce is as traditional as it gets. But if you’re looking for some zesty alternatives, you may want to try these three tasty options—a pickle, a ferment and a tangy-yet-sweet compote.

Parsnip-Carrot Pickle

3 cups water

2/3 cup sugar

1/2 cup cider vinegar

6 whole cloves

6 allspice berries

1–2 small dried red chiles

1 bay leaf

2 tsp yellow mustard seed

1 tsp ground turmeric

1 tsp ground ginger

4 tsp salt

2 medium parsnips, peeled, cored and cut into sticks 2” long and 1/4” thick

2 large carrots, peeled and cut into sticks 2” long and 1/4” thick

1 medium yellow onion, thinly sliced

1–2 fresh jalapeños, thinly sliced

1. Combine water with sugar, vinegar, cloves, allspice, chiles, bay leaf, mustard seed, turmeric, ginger and salt in a large non-reactive saucepan over medium-high heat. Bring to a boil.
2. Add the parsnips, carrots and onion, and cook for about 5 minutes.
Turn off the heat and add the jalapeño.
3. Remove the vegetables from the hot brine and place in a 1-quart canning jar or a sealable food container. Set aside. Allow brine to cool.
4. When both the vegetables and brine are cool, pour the brine over the vegetables, seal the jar or container and place in the refrigerator for up to 2 weeks.

Source: Roots: The Complete Guide to the Underground Superfood (Sterling) by Stephanie Pedersen

Hot Cinnamon-Quince Ferment

2 lb quince, cored and chopped

zest and juice of 1 lemon

1 tbsp salt

2 tsp grated fresh ginger

1 1/4 tsp ground cinnamon

1 tsp chile flakes

1/2 tsp finely ground white pepper

1. Process the quince to pea-sized pieces in a food processor. Combine the quince with the lemon zest and juice, salt, ginger, cinnamon, chile flakes and white pepper in a bowl, and mix well.
2. Pack the mixture into a jar, pressing out any air pockets as you go. Press a ziplock bag against the surface of the ferment, fill the bag with water and zip it closed.
3. Place the jar in a corner of the kitchen to ferment. If you see air pockets, remove the bag, press the ferment back down with a clean utensil, rinse the bag and replace.
4. Allow to ferment for 14–21 days. It’s ready when you notice a pleasing acidic smell and the flavor becomes acidic in a lemony way, with a strong cinnamon flavor throughout. No need to wait for the quince to soften—it won’t. You can let it ferment longer for more sour and punch.
5. Screw on the lid and store in the fridge, where the ferment will keep for up to 12 months.

Yield: about 1 quart

Source: Fiery Ferments © By Kirsten Shockey and Christopher Shockey, used with permission from Storey Publishing

Honey Rhubarb Compote

1 lb fresh rhubarb stalks (leaves removed), washed and chopped small (or use frozen rhubarb)

1/4 cup fresh squeezed orange juice (juice from 1 medium-sized orange)

1/4 cup wildflower honey (orother local honey of your choice)

1 whole vanilla bean, sliced lengthwise and seeds scraped out

1. Place rhubarb, orange juice, honey and vanilla seeds and pod in a small saucepan. Bring to a simmer over medium heat; reduce heat to medium-low and let cook for 10–15 minutes, or until the rhubarb is cooked down and the compote is slightly thickened.
2. Remove from heat and let cool. Remove the vanilla pod. Use right away or store in the refrigerator for 3–4 days.

Yield: 2 cups

Source: The Bounty Hunter

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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