Yup, BONUS for ya’ll! I get it, we’re all busy with a million things, even if we’re not having company over for Thanksgiving this year. But don’t worry, the team here at MYV has you covered so there’s one less thing to stress about. So here’s an extra recipe for your holiday meal – Ginger Lime Cranberry Sauce!
The inspiration for this recipe came from a couple places. My husband Elliott was drinking a cranberry lime flavored sparkling water and I thought “wait, this could be a great pairing for a Thanksgiving-esque cranberry sauce”! I added in the ginger and all-spice from some recipes I read in Bon Appetit (those flavors are a perfect pairing) and that’s how this recipe was born.
I have to also give a shoutout to my mother-in-law, Suzanne Fliegelman, who is a big fan of the canned cranberry sauce. On many Shabbat lunches, there would no doubt be an opened can of jelled cranberry sauce, scooped onto a platter. And yes, it was served in the inevitable “can shape”, those nostalgic indents making way into our hearts and stomachs. So thanks, mom, for sticking true to what you love, and for inspiring me to update a classic!
What makes this sauce so perfect is the combo of ginger, allspice, sweet cranberries and tart lime. The ginger brings a subtle heat and spice. The allspice adds that “can’t-quite-put-your-finger-on-it” warming aromatic and the tartness from the lime just pulls it all together. A tart, sweet but balanced condiment that can accompany any protein – from turkey to tofu!
It’s so ridiculously good, I just MAY have licked the pot clean when I scooped this out into a bowl. Don’t worry, I waited until it was cool. 🙂 This sauce is a crowd-pleaser and maybe, just MAYBE, it won’t be the side-kick to your turkey, but the shining star that is it.
We got Thanksgiving covered
Be sure to check out some more Thanksgiving recipes from Meat Your Vegetables. Happy Holidays!
A zesty twist on a Thanksgiving favorite
- 4 tbsp. Coconut Oil
- 1 12oz. bag Frozen cranberries No need to thaw, but you can if you want to 🙂
- 1/4 tsp Ginger powder You can use real ginger, but I find that you'd have to mince them so small, otherwise you'll end up chewing on a piece of ginger, instead of the ginger flavor mixing in throughout. You can definitely use the frozen ginger cubes if you have, or just use powdered
- 1/4 tsp Allspice
- 1/2 cup Light brown sugar I like to use the brand "Swerve", as a sugar alternative. Their brown sugar is amazing!
- 1 Lime (zest) and cut in half
- Pinch Salt
Melt coconut oil in a medium pot over medium-low heat
Add in the ginger and allspice and cook on low-medium and cook, about 2-3 minutes until the spices are warmed (you'll smell it, it'll be amazing)
Add in the cranberries, light brown sugar (or Swerve, if using)
Cover and cook for about 10-12 minutes until the cranberries burst (be careful, they might splatter)
Uncover cranberries, mix thoroughly and add in the salt and lime zest. Squeeze lime juice from half of the lime and taste
If you prefer a bit more lime/tart flavor, squeeze in the other half of the lime (I LOVE acidity so I used the whole lime and it was perfect for me)
Reduce heat to low and continue stirring until the cranberry sauce is glossy and has thickened
Remove from heat and let cool slightly
You can make this sauce ahead of time and keep it in the fridge. It's great served cold, room temp or warmed up and it will thicken even more once it's cooled. Just depends on how you like it and how you want it served. Serve atop EVERYTHING on your plate and devour