Add a kick to your Thanksgiving table with these easy variations on the classic.
2 cups fresh cranberries
2 cups wild blueberries (May use frozen, such as Wymans)
1/2 cup sugar
1 tsp salt
1 Tbsp fresh minced ginger
2 tsp finely grated orange zest and
1/4 cup orange juice
1 tsp finely chopped sage leaves
Combine all ingredients and bring to a boil in saucepan over medium heat. Boil until cranberries burst and sauce thickens, 12 to 15 minutes.
Remove from heat, let cool. Refridgerate 1 hour prior to serving. May stay up to 5 days stored in air tight container in refrigerator.
Balsamic Brussel Sprouts
1 1/2 lb. brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
4 oz. pancetta, sliced 1/4 inch thick
1/4 cup olive oil
1 1/2 tsp. kosher salt, or more or less to taste
1/2 tsp. freshly ground pepper, plus more, to taste
1 Tbs. syrupy balsamic vinegar or 1/4 cup to 1/2 cup standard, store-bought balsamic*
Preheat oven to 400°F.
Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.
Roast the brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark. Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.