The turkey‘s bronze, the dressing looks as if it belongs splashed on the pages of a glossy magazine. So, why would you serve canned cranberry sauce on Thanksgiving? No judgement, but if you do take that accompaniment shortcut, here are a few additions that will turn canned cranberry sauce to a condiment that screams “Eat Me”!
Stir in the zest of one orange and the juice from half that orange for pucker power times 2. Then, relish the compliments that you’re bound to get.
Gochujang is a staple of Korean cooking, and one of the hottest condiments trending. A little goes a long way, so start with a teaspoon and taste whether the chili power comes through. Add more to turn up the heat.
Chutney-tize those canned cranberries by adding sauteed onions, chopped celery and apples and a splash of vinegar. Then again, if you’re going to all that effort, might want to start from scratch.
Mix things up and add cranberry sauce to the vinaigrette before tossing.
Up the umami — the pleasant, savory taste many use to describe bliss — by shaking a few drops of fish sauce into the sauce. Yes, it might sound strange, but nobody’s going to taste the fishy part of the fish sauce. It’ll just come across as a mysterious rich note.
If you do want to DIY, here are a few quick cranberry sauce recipes that are easy to make.
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