spice scented cranberry sauce
Thanksgiving is an angst-ridden cooking day for many people. Throw in a food allergy, and well, I can see how it can make for an even tougher situation. We have none of these issues in our family, though once you learn a thing or two, I think they're much easier to deal with than picky eaters who show up with their own box of Stove Top stuffing.
Isabella has been friends for a few years now with a little boy who has a cow's milk allergy. For those who've been with me for a while, you know how Oliver has been an inspiration in my recipes. While butter and dairy are a huge part of my cooking, I'm challenged in a good way to think differently of how to add flavor and texture.
Another little voice that I often find whispering sweet somethings in my ear is Shauna.
One word echoes in my mind when confronted with adapting or developing a recipe to make it tasty and safe for everyone to eat: yes.
That's all Shauna's doing.
Rather than fret over what I can't use, I focus on what I can. When you look at it that way, you begin to see there's a whole world of options. Take cranberry sauce for instance. Most homemade recipes are naturally gluten-free, like the one above that I created for my Relish Magazine blog.
Then there's this sweet potato, leek and ricotta souffle I posted last year.
And this creamed corn.
How about carrot fettucine with a lemon thyme butter sauce?
Don't forget dessert—this almond oat crumb topping just begs to be added to a fruit crisp.
Not only does food heal, it also bonds us in the most amazing ways. A few friends came together this week to share their favorite gluten-free recipes for Thanksgiving, so go visit Shauna for a cornucopia of inspiration. Then add her and Danny's new book, Gluten-Free Girl & the Chef to your holiday shopping list.
And don't forget, the most important ingredients at your table everyday are the people with whom you're breaking bread, be it gluten-free, dairy-free and what not.
Spice-Scented Cranberry Sauce
Makes about one quart
This recipe is easily doubled, just expect an extra 8 to 10 minutes of simmering time for the "sauce" to reduce to a jammy consistency. While it can be served the same day it's made, I think it only gets better with a day or two of "aging". And if you prefer a more traditional tasting cranberry sauce, then feel free to omit the aromatic spices and cook as directed.
One 12-ounce bag cranberries, rinsed & picked over
1/2 cup (4 ounces) water
1/2 cup (115 grams) granulated sugar
3/4 cup (210 grams) packed brown sugar
1/2 teaspoon (4 grams) sea salt
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cinnamon
freshly ground black pepper, to taste
Visit my Relish blog for more ideas and to get the directions for making my spice scented cranberry sauce.
Sally - My Custard Pie
Thanks for sharing these – I like your positive thoughts on including everyone in a feast. That souffle is bookmarked..mmmm
Deeba @ PAB
This sounds fabulous… spicy and delicious!
Beautifully done Jennifer – I’m especially drawn to the souffle; we prefer to eat more veggies than the meat AND we have a vegetarian niece who would love to see this on our table this year!
Oooh, pretty please post this to Punk Domestics? In other news, I’ve just replicated the classic cranberry sauce log, but with pomegranates. Now all I have to do is carve grooves in it.
Since I’m married to a man with a nut allergy, I know all about substituting ingredients. This cranberry sauce, and creamed corn look delicious.
Hi there, I have just come across your beautiful blog via punk domestics, and I’m so happy that I have! Lovely words, yum recipes and stunning photos 🙂
So thankful you’re in our class again this year! Look forward to more treats!! 😉