Sweet, tart, creamy and warmly spicy, this sauce works as a side dish with meats as well as on sandwiches made with any leftovers.
1/2 yellow onion, cut into 4 to 6 chunks
2 cups fresh or frozen cranberries (thawed if frozen)
1/3 cup organic evaporated cane juice (try: Wholesome Sweeteners Organic Sugar)
1 tbsp fresh grated horseradish, plus additional to taste
1/3 cup whole-milk plain Greek yogurt
Sea salt and fresh ground black pepper, to taste
In a food processor, combine onion, cranberries, cane juice and horseradish and pulse to roughly chop. Transfer to a bowl and stir in yogurt, additional horseradish, salt and pepper. Transfer to a resealable container or serving dish and set aside in the refrigerator until ready to serve.
This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.
If you’ve never made homemade cranberry sauce, you’re in for a treat – it’s amazingly easy. While many versions are enhanced with orange, switching the citrus to grapefruit keeps this one familiar yet refreshing.
Tart cranberry flavor with a hint of sweetness and a twist of lemon, our homemade Lemon Cranberry Sauce will please a crowd - the best part is that you can make it entirely in advance and garnish at the last moment!
Mashed potatoes are a wonderfully blank canvas that can be enhanced by adding other vegetables to the cooking water. Here, cauliflower adds nutty notes while dill stirred in at the end adds lovely green flecks and a pop of fresh flavor.