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Condiments and Sauces
Saveur
American
Thanksgiving
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Easy (5)
Medium (3)
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Fruit (4)
Turkey (2)
Vegetables (2)
Beef (1)
Game (1)
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Fall (4)
Winter (3)
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Roast (3)
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Recipe (8)

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11/11/2011
Cranberry Salsa
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Issue #142
10/09/2008
Roasted Cranberry Sauce
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
Issue #115
10/23/2007
Lucretia's Gravy
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
Issue #88
10/30/2007
Lemon Marmalade Cranberry Sauce
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
Issue #79
03/01/2007
Rich Gravy
Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
Issue #79
11/19/2007
Pan Gravy
Make this flavorful gravy using the drippings that remain in the pan after you've cooked the roast turkey.
Issue #62
01/23/2007
Port Sauce
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
Issue #3
10/22/2010
Apple-Cranberry Chutney
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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