Condiments and Sauces
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
Make this flavorful gravy using the drippings that remain in the pan after you've cooked the roast turkey.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
This sweet and sour, spiced chutney from author Shane Mitchell pairs particularly well with turkey, pork, or lamb. Keep the chutney in the refrigerator for up to three weeks, or process it and it will keep for one year.
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