Spicy holiday gifts, perfect for the Thanksgiving table
No matter what you are serving for the upcoming holidays, one way to spice up your meal is with seasonal condiments made at home. The most traditional meal will soar with the addition of, say, spiced raisins or cranberry salsa.
Before you get started, check to see that you have the right containers. Anything with a significant amount of vinegar or lemon juice should be stored in glass or porcelain and sealed with a nonmetal lid. Canning jars are, of course, perfect. For vinegars, 375-milliliter clear glass bottles with cork or plastic closures work best.
A gift of food is always a gift of love, and this year such offerings will be particularly welcome, as so many of us do not and will not have a kitchen in time to cook for the holidays. Those who find themselves in temporary homes will need time to replace all the cooking essentials they have lost.
Raisins cooked in vinegar and sugar make a remarkably delicious condiment that is all but foolproof. It also keeps for weeks. It is delicious with roasted pork, roasted turkey and roasted root vegetables, especially if parsnips and carrots are involved.
Hot Spiced Raisins
Makes about 2 cups
1 cup, packed, brown sugar
? cup white wine vinegar
1 cinnamon stick
3 thin lemon slices
- Generous pinch of kosher salt
1 ½ cups raisins
Combine the brown sugar, vinegar and cinnamon stick in a small saucepan and add ? cup water. Set over a medium flame, bring to a boil, reduce the heat and simmer for 5 minutes, stirring gently all the while.
Add the sliced lemon, kosher salt and raisins and cook 10 minutes more, stirring frequently.
Remove from the heat and let rest for 30 minutes.
Transfer to a glass jar and store in the refrigerator until ready to use; serve hot.
Few foods are more beautiful in their natural state than pomegranates. Whole fruit makes a lovely centerpiece and the arils make a gorgeous garnish on everything from rice salads to leg of lamb. This tangy condiment is delicious on roasted winter squash (puréed or not), turkey gumbo and other dishes made with leftover turkey.
Pomegranate Gremolata
Makes about 1½ cups
1 shallot, minced
- Zest of 1 lime
- Juice of 1 lime
- Kosher salt
4 tablespoons chopped fresh Italian parsley
2 tablespoon chopped fresh spearmint leaves
2 tablespoons chopped fresh cilantro
- Arils from 1 ripe pomegranate
Put the shallot into a medium bowl, add the lime zest and juice, season with salt and set aside for a few minutes.
Add the parsley, mint and cilantro and toss gently. Add the pomegranate arils, toss again, taste and correct for salt and acid.
Use as a condiment. Stored in the refrigerator, it will last for up to 2 or 3 days, though it is best used within a day.
If you serve a green salad on Thanksgiving, this simple vinaigrette will please your guests and leave them refreshed, as well. It is also delicious drizzled over salads of sliced avocado, fresh grapefruit and persimmons.
Persephone’s Pleasure
Makes about 1 cup
1 small shallot, minced
2 tablespoons McEvoy Champagne Vinegar or O Pomegranate Vinegar
- Pinch of sugar
- Kosher salt
½ cup freshly squeezed pomegranate juice
- Grated zest of ½ orange
- Black pepper in a mill
? cup mildly-flavored extra virgin olive oil
Put the shallot in a small bowl, cover with the vinegar and let sit for 15 to 20 minutes.
Add the sugar and several generous pinches of salt, and then stir in the pomegranate juice, orange zest and several turns of black pepper.
Whisk in the olive oil, taste and correct for salt and pepper as needed. Taste again, and if it’s a bit flat, add a pinch more sugar, which will boost the pomegranate flavor.
Use right away or refrigerate, covered, for up to 2 days.
Of all flavored vinegars, this one is perhaps the most beautiful. The fresh cranberries tint the vinegar quickly; when stored in clear glass jars, the strained vinegar shimmers like liquid rubies. Use in vinagrettes and mignonettes.
Cranberry Vinegar
Makes 1 quart
4 cups fresh cranberries, chopped
2 cardamom pods, lightly crushed
4 cups white wine or Champagne vinegar
Put the cranberries into a glass or porcelain jar or crock, add the cardamom and add the vinegar. Add a square of parchment paper on top of the jar and close it with its lid.
Set in a cool pantry or refrigerator for at least two days and as long as a week.
Set a strainer with several layers of cheesecloth over a large deep bowl and pour the contents of the jar into the strainer. Stir to help release the liquid and let drain until no more liquid is released. Alternately, strain through a paper coffee filter.
Pour into glass bottles, seal with a cork or other nonmetal closure and store away from heat and light. Use within 6 months or so.
UPDATED: Please read and follow our commenting policy: