It is so exciting to cook for thanksgiving, especially for those that we love and cook for every day. Thanksgiving is very special for me; I have a real connection to this holiday. As a foreigner I celebrate this holiday to thank God for the many opportunities he has given me in this country. We enjoy all aspects of our thanksgiving dinner’s celebration; the food, the company and the conversations. My family is all about eating the turkey, mash potatoes and gravy but, did I mention how excited I get with thanksgiving sides dishes?
One delicious side that I have over time evolved into liking is carrots. They are so cheap and available. I buy them every week at the green market. So I always had carrots which I use often in stocks and soups, but this time I nicely surprise myself by preparing them roasted in this dish.
I ended up adding more flavors to this roasted carrots with herbs that I had on hand; I added one minced garlic clove, one tablespoon of shallot, one tablespoon of ginger minced, half orange juice, half lime juice, one tablespoon of olive oil, butter, thyme, and two tablespoon of honey.
The best of this side dish is that you can prepare it ahead of time as it keeps for two or three days in the refrigerator.
And since we all love our traditional sides, I am very excited with this quick and easy cranberry sauce inspired by a recipe by David Rocco (Chili Pepper Jam) and by a recipe I found in the New York Times adapted from a chef I have not heard of until this sauce came along – – Gina Burskirk – – a Phoenix based chef.
I love the idea of the chili on David’s chili Jam instead of the jalapeño on Gina Buskirk’s. It is different, but I love anything that is different in the kitchen and with cranberry sauce I embrace any possibility that comes my way. Hope you all enjoy this day and hope it is as special for you as it is for us. Happy Thanksgiving everyone!
Chili Pepper cranberry sauce & Semi-sweet Roasted carrots
For the Cranberry sauce:
- 2 12 oz. bags of fresh cranberries
- 1 oz. hot chili pepper
- 2 1/2 cups sugar
- 1/4 cup lemon or lime juice
- 2 cinnamon sticks
- 1 1/2 tablespoons ginger (grated)
- 2-3 orange rings or one orange zest
- 4-6 piquin pepper (if you like it extra hot-optional)
For the roasted carrots:
- 3 bunches carrots
- 1 garlic clove (minced)
- 1 tablespoon shallot (minced)
- 1 tablespoon ginger (grated)
- 1 tablespoon olive oil
- Salt and fresh ground black pepper
- 1/2 lime juice
- 1/2 orange juice ((juice of a fresh orange))
- 1-2 tablespoons butter
- Several thymes sprigs
- 2 tablespoons honey
|For the Cranberry sauce:|
|Clean and wash the cranberries and hot chilies. In a pot, combine the cranberry, chili peppers, sugar, lemon juice, ginger, orange rings or zest and the chile piquin if they are going to be used. Cook for 25 to 30 minutes in medium-low heat; or cook until the cranberries are tender and the liquid is syrupy. Allow to cool down before serving.|
|For the roasted carrots:|
|Clean and peeled the carrots. Preheat the oven to 400°F. Place carrots in a cookie sheet and season with the minced garlic, shallot, ginger, olive oil, salt and black pepper. Mix well with your hands. Squeeze the lime and orange juice right in the tray (discard the seeds) and mix again. Add the butter, the thyme and drizzle in the honey. Cover with foil and roast until tender; uncover carrots and continue roasting them until they acquire color or until they caramelized. Reserve if made ahead, but serve them hot. Enjoy! |
This post is also available in: Spanish