Ginger Lime Cranberry Sauce

Ginger Lime Cranberry Sauce

BONUS RECIPE!

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!

Inspiration

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!

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0 from 0 votes
Ginger Lime Cranberry Sauce
Prep Time
3 mins
Cook Time
12 mins
 

A zesty twist on a Thanksgiving favorite

Course: Condiment
Cuisine: American, Holiday, Thanksgiving
Keyword: Cranberry
Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 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
Instructions
  1. Melt coconut oil in a medium pot over medium-low heat

  2. 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)

  3. Add in the cranberries, light brown sugar (or Swerve, if using)

  4. Cover and cook for about 10-12 minutes until the cranberries burst (be careful, they might splatter)

  5. Uncover cranberries, mix thoroughly and add in the salt and lime zest. Squeeze lime juice from half of the lime and taste

  6. 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)

  7. Reduce heat to low and continue stirring until the cranberry sauce is glossy and has thickened

  8. Remove from heat and let cool slightly

  9. 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

Vegetarian Tom Kha Gai (Thai Coconut Soup)

Since Sukkot is just around the corner (yup, starts this Friday night), Daniel and I thought “why not a soup challenge”?

Well, you may not have asked, but we answered! I present to you, Vegetarian Tom Kha Gai (Thai Coconut Soup). This soup is total comfort in a bowl – warming aromatics, earthy, umami flavors and a perfect blend of spice and brightness of acidity. To be honest, any kind of hot soup is perfect for a chilly night in the Sukkah, but this one will warm your whole body with the bold spices.

Currently craving…

Maybe it’s because Daniel made his Thai basil chicken tacos recipe a few weeks ago but lately I’ve just been craving Thai food.  The kind of spice that isn’t too overpowering but you feel that heat develop with each bite. That’s what I’ve been wanting lately!

I had all of these ingredients at home already, so if you’re like me, you may only need to get a few extras. I stock up on coconut milk and coconut cream (mostly from Trader Joe’s) to use as a parve “cream” for soups, or desserts! And the fresh lime just takes it over the top with the perfect acidity punch. If you’re wondering where to find Thai red curry paste, I snagged some at The Spice House in Evanston. Note – be sure to check their Milwaukee catalog if you’d like to confirm what’s kosher.

And since it was tricky for me to find kosher Thai red curry paste, I made my own! It’s super easy to make with ingredients you probably already have. And for the fish sauce? I got the Red Boat certified kosher (OK) on Amazon, but if you don’t have it, you can substitute soy sauce, coconut aminos or Worcestershire sauce. if you use Worcestershire sauce, you’ll still get a good “funk” that’s needed, but not as much from soy sauce or coconut aminos, but it’ll still give a nice umami flavor. Feel free to top your soup with a drizzle of fish sauce along with sliced green onions, cilantro and squeeze of lime.

My twist on tradition (as usual)

This soup is traditionally made with chicken but I decided to omit it and make it parve. The mushrooms really give a nice meaty flavor and you don’t miss the meat at all, especially with SO much flavor! But if you prefer to make this a fleishig soup, use chicken broth and add in some chicken breasts when you add in the stock and coconut milk. You can also top this soup with more sliced chilies, if you want more of a PUNCH. Of course, if you DO use chicken for this recipe, make sure to substitute the fish sauce for soy sauce or coconut aminos, or if you can find fish-free Worcestershire sauce, by all means, do it!

Another part of the traditional recipe includes galangal (Thai ginger, but I used regular ginger) and Kefir lime leaves. You can get some dried online or you can find it in specialty stores, but using regular limes for this recipe is totally acceptable – that’s that’s what I did. 🙂

When I made the soup to take photos, I basically inhaled 2 bowls of it. And no, I’m not ashamed of that!  It was incredibly satisfying and the perfect amount of heat. Shockingly, my husband Elliott actually tried it! Knowing that he hates mushrooms (or maybe he wasn’t sure what was in it), he didn’t hate it! That’s a win in my book – always.

Oh, and don’t judge my very obvious old and faded cutting board. I guess it’s time for a new one? ¯\_(ツ)_/¯

Chag Sameach everyone! May your Sukkot holiday be filled with good food and good company (for those who ARE having company over).

0 from 0 votes
Vegetarian Tom Kha Gai (Thai Coconut Soup)
Prep Time
15 mins
Cook Time
35 mins
 
Course: Soup
Cuisine: Thai
Author: Rachel Katzman
Ingredients
Thai Red Curry Paste
  • 1 tbsp. Red Curry Powder
  • 1 tbsp. Fish Sauce Or substitute soy sauce
  • 1 tbsp. Neutral Oil, like avocado oil
  • Squeeze of half a lime
Soup
  • 1 tbsp. Coconut oil
  • 1/2 large onion, diced Or 1 small-medium onion, diced
  • 2 Garlic cloves, peeled and diced
  • 1/2 Jalapeno, seeded (if you want less heat) and minced Or use a 3-4 Thai chilies, minced
  • 1 Inch piece of ginger, peeled and diced
  • 1 Lemongrass stalk Remove the tough outer stalks and cut off the root. Then pound it with a meat mallet or with the side of a knife and cut into 2-inch long pieces, this helps release the natural oils! If you can't find lemongrass, you can substitute lemon zest!
  • Red Thai Curry Paste See recipe above
  • 4 cups Vegetable stock Or use chicken stock if you're making this soup Fleishigs and not parve.
  • 4 cups Canned full-fat coconut milk About 2 cans' worth
  • 8 oz. mushroom caps Use any type you want, I happened to have a "fancy mix" on hand - baby bella and shiitake
  • 2-3 tbsp. Fresh lime juice
  • 2-3 Green onions, sliced thin on a diagonal Ya know, because they look pretty
  • 1 handful Fresh cilantro, roughly chopped
  • 1/2 Lime, for garnish and squeezing on top of your soup If you're like me and LOVE acidity, add more!
Instructions
  1. In a medium pot, heat the coconut oil over medium heat. I ended up using my Instant Pot since I can sauté right in the container and then switch to soup mode

  2. Add the onion, garlic, Thai chilies (or jalapeno, if using), ginger, lemongrass, mushrooms and red curry paste

  3. Stir for about 5 minutes or until onions and mushrooms are softened

  4. Add the vegetable broth and coconut milk and bring to a boil

  5. Reduce heat and simmer uncovered for 30 minutes. Or, if you're cooking in your Instant Pot, press "soup" mode and cook for 30 minutes

  6. Once soup is ready, ladle into bowls and top with sliced green onion, fresh chopped cilantro and a big squeeze of fresh lime! Feel free to add a drizzle of fish sauce too, for an extra "funk"!

Cauliflower Risotto with Lime and Sumac

A while back (yes, WAY before COVID hit), I had some work friends over for Shabbat dinner. And before you ask, yes, indeed, they wanted to come enjoy Shabbat with us! So of course I had to spend time putting together a great menu. And my cauliflower rice with coconut milk and lime came to the forefront of my mind. This rice dish is more of a risotto since the coconut milk gives it a rich and creamy base to soak up all of the cauliflower rice and the lime adds a pop of acidity and a brightness of flavor.

But, when I was gifted a copy of Adeena Sussman’s new cookbook “Sababa“, which I am completely obsessed with, I got a TON of inspiration from all of her totally approachable recipes for modern Israeli food. And no, I am not getting paid to promote her book, I just love it THAT much. But it was her love of sumac made me think, “why not add in some sumac into my cauliflower risotto? That’ll be a great addition with the acidity of the lime – plus it’ll look pretty in the dish”. And there ya, go, the dish was born.

Su-WHAT?

Sumac is a fuchsia-colored (sometimes dark reddish) powdered spice that comes from the crushed seeds of the sumac shrub. It’s used primarily in Middle Eastern dishes and has a distinctly tart, lemony flavor. If you’re ever in the Shuk market anywhere in Israel, you’ll see heaping mounds of Sumac alongside many other spices, piled high into enormous peaks – a truly memorable experience!

Whether you’re trying to cut back on carbs or want a lighter side dish to serve alongside chicken or fish, this cauliflower risotto with lime and sumac would pair perfectly and it comes to together so quickly, in under 30 minutes.

I also added sliced green onions and pomegranate seeds on top, not only for a pretty garnish but the sharpness of the green onions balances with the sweetness of the pomegranate and it all just works so well together. But feel free to experiment! Try sliced toasted almonds, or some sliced dried apricots. Once the dish is complete, I always add one last extra squeeze of lime, just to brighten up all of the flavors and marry everything together for the perfect bite.

Or…you could do a total 180 and make this a sweet dish!  Adding some sugar and cinnamon to the cauliflower rice and coconut milk or even garnishing with sliced almonds and chocolate chips. WUT?? It’s basically a coconut chocolate rice pudding. BAM. Now THAT is what I love about using versatile ingredients like cauliflower and coconut! And honestly, using the cauliflower won’t be too overpowering, if you add sugar and some cinnamon and vanilla extract. You know me, I’m always encouraging ya’ll to experiment and play with your food in the kitchen.

Enjoy, stay safe and happy eating!

0 from 0 votes
Cauliflower Risotto with lime and sumac
Prep Time
30 mins
Cook Time
20 mins
 
Course: Side Dish
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 12 oz Bag of Frozen Cauliflower rice, thawed I love using the Trader Joe's brand - I keep a bunch stocked in my freezer!
  • 1 tsp Extra Virgin Olive Oil
  • 1 13.5 oz Can of Full-fat Coconut Milk Same thing here - I keep a bunch in my pantry. I also love Trader Joe's brand
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried Sumac
  • 1 Lime, with zest and juice
  • 3 Green onions, sliced thinly
  • 3-4 tbsp Pomegranate seeds Add more if you like, this is just about a handful
Instructions
  1. Heat a large saute pan with a small drizzle of olive oil

  2. Add the cauliflower rice and the coconut milk (add both the milk and the coconut cream that collects on the top of the can) on medium heat.cook for about 15-20 minutes until thick and creamy

  3. Add in the salt, pepper, sumac and lime zest and juice and cook for about 15-20 minutes until thick and creamy

  4. Garnish with sliced green onions and pomegranate seeds

 

Vietnamese Coconut Lime Rice Pudding with Mango (Xôi xoài)

Vietnamese Pop-up!

Well, it’s that time of year again!  A pop-up event featuring yours truly – the team from Meat Your Vegetables!

Last July, Daniel and I hosted a very successful Indian pop-up night, and this year, we’re cooking Vietnamese on Sunday, November 17th at Congregation Ezras Israel in Chicago! Make sure you register for the event before it closes this Sunday, November 10th!

Recipes in the works

It’s no surprise that in order to get prepared for this exciting night of good food, we both did some research, cooking, and taste-testing! Pop Up

As I was researching desserts, this creamy Vietnamese Coconut Rice Pudding with Mango, aka “xôi xoài” , or “mango sticky rice”, seemed to pop up a lot. My variation has lime zest and juice and topped with diced mango.

Is lime zest traditional in this recipe?  Not necessarily, but that’s the beauty of creating a recipe – do something to put your own spin on it! I love the bright flavors of acidic fruits like lemons, limes and grapefruit and I thought the lime and cardamom in the pudding would be a great pairing. Turns out, it IS!

And here’s my TIP: instead of laboring over peeling and chopping a fresh mango (because we all know that’s annoying), buy frozen! It’ll save you so much time!

Low-carb options

Plus, if you want a low-carb option, try using cauliflower rice instead. This dessert can be completely 100% keto-friendly too, if you use a sugar substitute like Swerve, instead of white sugar. And the chopped pistachios on top add a nice bright crunch on top, but feel free to add chopped almonds or even peanuts for a crunchy kick! For this pop-up, we are serving 100% nut-free menu, due to a severe nut allergy with some of the congregants, but maybe we could add roasted sesame seeds on top.  Even substitutions can be better than the original, right?

For all you local Chicagoans, check out this creamy coconut dessert recipe – just a preview for more Vietnamese recipes coming soon!

Don’t forget to check out Daniel’s pop-up preview recipe: Pho gà-Vietnamese Spiced Chicken Soup

Hope to see you at the pop-up on November 17th!

 

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Coconut Lime Rice Pudding with Mango
Vietnamese Coconut Lime Rice Pudding with Mango (Xôi xoài)
Prep Time
25 mins
Cook Time
1 hr 15 mins
 
Course: Dessert
Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 1/4 cup White Sugar Or sugar substitute like Swerve
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Cardamom, plus more for serving
  • 1 13 oz. Can of Coconut Milk Do not use light coconut milk as it will result in a watery consistency and flavor. Use full-fat coconut milk (but not coconut cream)
  • 1/2 cup White rice (Arborio rice works great too) Rinse the rice under cold running water for 20-30 seconds; drain well
  • 1 Lime, Zested & half juiced
  • 2 tsp Vanilla Extract
  • 1/4 cup Mango cut up into chunks I love using frozen mango for this because it's so much easier than peeling and chopping!
  • 1/4 cup Shelled, roasted pistachios (optional) I used sliced almonds because that's what I had handy!
  • 2 1/2 cup Water
Instructions
  1. Heat oven to 350F with a rack in the middle position

  2. In a bowl, mix together the sugar, salt and cardamom; set aside

  3. In a large pot, stir together the coconut milk and 2 1/2 cups of water; bring to a boil over medium-heat

  4. Once the water and milk is boiling, stir in the rice, sugar mixture and lime zest. Cut the lime in half and squeeze half the lime into the mixture.

  5. Cover and transfer to the oven. Bake for 1 hour, until rice is tender and creamy

  6. Take the rice pudding out of the oven and add the vanilla extract and mix well

  7. Let cool for 15 minutes. Serve in individual bowls at warm or at room temp

  8. Garnish with more ground cardamom and chopped mango and/or chopped pistachios