Ginger Lime Cranberry Sauce

Ginger Lime Cranberry Sauce


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. ūüôā 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!

Peking Duck

Chocolate Pumpkin Brownies

PSL: Pumpkin Spice Latkes

Grandma Janie’s Hot Mushroom Dip


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
  • 4 tbsp. Coconut Oil
  • 1 12oz. bag Frozen cranberries No need to thaw, but you can if you want to ūüôā
  • 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
  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

Roasted Red Pepper and Tomato Soup with Basil Oil

Roasted Red Pepper SoupThere is nothing more comforting to me than soup. It is also a great make ahead food, all you have to do is quickly warm it up in a pot or the microwave and you are ready to eat in a few minutes. It freezes excellently so you can can make large batches and use it for multiple occasions.

Another good thing about soup is there is there is one for everyone, no matter your taste. You can really let your creativity shine when making it. They say the test of a good chef is his or her soup. Are you meat-lover like me, try hearty chili or a mushroom barley or split pea with some short ribs. Are you a lacto-ovo vegetarian that craves cheese and carbs, go with a french onion soup. Vegan, how about a nice tomato based minestrone. Feeling under the weather, there is nothing better than mom’s chicken soup (AKA Jewish penicillin).

This soup is great to break your fast after Yom Kippur or to keep you warm in the sukkah. It is super easy to make and can be done in about an hour. You do not need to simmer this for half a day. The basil oil adds some great earthiness and richness to balance out the sweetness and acidity of the peppers and tomatoes.


I also include a basic vegetable stock recipe which can be used as base for many soups and sauces. Pro tip: freeze your stocks in ice cube trays and then move to Ziploc bags.  They will take up less space and you can defrost only what you need.

What is your favorite soup? Let us know in the comments.

5 from 1 vote
Roasted Red Pepper Soup
Roasted Red Pepper and Tomato Soup With Basil Oil
Prep Time
30 mins
Cook Time
1 hr
Course: Appetizer, Soup
Cuisine: American
Keyword: Soup
Author: Daniel Peikes
  • 6 Large Red Peppers
  • 6 Large Tomatoes
  • 2-4 Cups Vegetable Stock Homemade ideally, but store bought will work
  • Salt and Pepper To taste
  • 100 Grams Basil Stems removed
  • 200 Grams Extra Virgin Olive Oil
  • 2 Liters Ice Water
  1. Place the peppers and tomatoes on a parchment paper lined cookie sheet an put under the broiler on high turning regularly until you get a good char on all sides.

  2. Place the peppers and tomatoes in a large zip top bag and seal. Let steam in the bag until cooled.

  3. Once cooled take the tomatoes and peppers out of the bag and remove the skin and seeds.

  4. Add the peppers and tomatoes to a large pot and blend with an immersion blender until smooth.

  5. Add the vegetable stock a little at a time blending it in between additions until desired texture is achieved.

  6. Bring the soup to a simmer to bring all the flavors together and season with salt and pepper to taste.

  7. Drizzle on basil oil (see below) and enjoy, or freeze in an air tight container for up to three months.

Basil Oil
  1. Blanch your basil in boiling water for 20 seconds, then shock in ice water. Remove the basil from the water, squeeze out as much water as can.

  2. Add the basil and oil to a tall narrow container and blend until smooth with an immersion blender. Alternatively you could use a standard blender or food processor. Strain trough a fine mesh strainer and store in the fridge in an air tight container.

0 from 0 votes
Roasted Red Pepper Soup
Homemade Vegetable Stock
Prep Time
15 mins
Cook Time
1 hr

An easy vegetable stock recipe to add your dishes instead of water so you don't dilute your flavors. I don't provide amounts for this recipe, as I tend to just use up whatever I have in the fridge.

Course: Soup
Cuisine: California, French
Servings: 1 Pot
Author: Daniel Peikes
  • Carrots Peeled and roughly chopped
  • Onions Peeled and roughly chopped
  • Celery Roughly chopped
  • Herbs Parsley and dill work nicely
  • Salt and Pepper To taste
Other Optional Ingredients
  • Mushrooms
  • Root Vegetables Such as sweet potato, turnip, and parsnip
  1. Place the vegetables in the pot and fill with water until the vegetables covered by 3 inches.

  2. Place the pot over medium heat and bring to a boil. Once at a boil lower the heat and simmer until the water is educed by about 25%.

  3. Remove from the heat and season with salt and pepper to taste.

  4. Strain out the vegetables and use within a week, or freeze for up to three months. Use to make sauces and soups or to cook rice for improved flavor over using water.

Check out some of our other soup recipes:

Zucchini Leek Soup

Cream of Potato Zucchini Soup

Traditional Chicken Soup With (Kosher) Bacon Schmaltz Matzo Balls

Minestrone Soup with Gluten-Free Matzah Balls

Grandma Janie’s Hot Mushroom Dip

Before we get to the food, don’t forget to enter our giveaway for the cookbook Millennial Kosher by Chanie Apfelbaum of the amazing kosher food blog¬†Busy In Brooklyn.
a Rafflecopter giveaway

Mushroom DipJust this past August, my grandma Janie, moved out of her house, after living there for 55 years.¬† The house in Miami where I’d been going to visit a few times a year since I was only a few weeks old.¬† The house where my sisters and I spent every Thanksgiving for the last 15 years or so, complete with drinking wine, eating fresh fish, swimming, working on the New York Times’ crossword puzzles while laying out by the pool, and of course, eating yummy food (always).¬† The house that smells like humidity, nostalgia and a hint of chlorine wafting in from the patio.

It was bittersweet to help her pack up the house but our family has lots of wonderful memories spending hours in the kitchen, watching my uncle Eliot carefully prepare the classic dinner salad, complete with fire-breathing garlic dressing while sampling today’s vino selection.¬† And all the while we were emptying out the drawers and cabinets in her kitchen to prepare for the move, a special dish was handed to my sister, Melissa.

The dish – the large brown dish with the little handle on the end.¬† The dish that my grandma always used to serve her hot, creamy mushroom dip.¬† I know, it’s just a dish.¬† Believe me.¬† But it doesn’t feel right to serve this dip in anything but.¬† So much so, that when I decided to re-create it my kitchen, I HAD to go find my version of the mushroom dip server – complete with the little handle and all.¬† Granted it didn’t taste the same, but that’s always the case when food memories are at play.

Something about sitting in those swivel chairs at her kitchen counter, scooping a big heap of cheesy, creamy mushroom spread onto a crispy cracker and spending time with family. THIS is what I love about food.  About family and memories and how it brings people together.  It sounds so cliche, but it makes me feel at home.

So here you go, dear readers.  Enjoy making this super simple, yet super rich and satisfying dip.

PS – this would make an insanely rich and creamy addition to your next pasta dish!¬† Just use a bit of the “dip” as a sauce and you’ve got an unctuous, savory and umami yummines to your spaghetti! #DROOL

PPS РWARNING.  Ultra delicious. Will not want to share with others.  Proceed with caution.

Grandma Janie’s Hot Mushroom Dip Recipe

0 from 0 votes
Mushroom Dip
Grandma Janie's Hot Mushroom Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Author: Rachel Katzman
  • 1 tbsp. butter
  • 1 cup white button mushrooms, chopped
  • 1/2 white onion, diced
  • 1 8 oz. cream cheese package, softened
  • 1 egg, beaten
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  1. Pre-heat oven to 325F

  2. Saute the onions and mushrooms in butter in a pan on medium heat.

  3. Remove the pan from the heat and wait 5 minutes until cooled.  

  4. Add the onion and mushroom mixture to a baking dish and add the softened cream cheese, egg, salt and pepper and mix well. 

  5. Bake for 25 minutes until creamy and bubbly. 

  6. Serve hot with crackers or sliced veggies!

Dr. Pepper BBQ Sauce

This is a great all purpose sauce that takes advantage of that special something you get from the 23 secret flavors that are combined to make Dr. Pepper. ¬†If you don’t want to take the time to reduce Dr. Pepper to syrup you can use Soda Stream’s Dr. Peter Sparkling Drink Mix.

I love this on chicken and often use it balance out spicy rubs on wings.  It also makes a great condiment for burgers.  Please let me know how you like it in the comments.

5 from 1 vote
Pulled Beef Doughnuts
Dr. Pepper BBQ Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Sauce
Cuisine: BBQ
Author: Daniel Peikes
  • 1/2 Cup Dr. Pepper Syrup You can reduce a 2L of Dr Pepper or use Soda Stream Dr. Pete Sparkling Drink Mix
  • 1 Cup Ketchup
  • 1/4 Tsp Black Pepper
  • 1/4 Cup Cider Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Cumin
  • 1/4 Cup Molasses
  1. Combine all ingredients in a small sauce pot and simmer for about 10 minutes on low heat while stirring regularly.