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.
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
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
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 out1. 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.