Connecting Through Food Project - Cranberry and Walnut Sauce

UC Davis Connecting Through Food Project aims to collect and distribute beloved recipes from our community so that everyone can learn and enjoy.

Food is culture. Food is memory. We all have recipes that we cook at home or eat with people whom we love. Sharing a meal together can be a practice self-care and celebration of community. Showcase your culture, whether local or global and special memories by submitting your favorite recipe and/or backstory.

Share your recipes and stories with us! 

Becky's Story on Cranberry and Walnut Sauce

Cranberry sauce in glass bowl

For some of us that may have conflict or a stormy history with our families, “Friendsgiving” with our chosen families can be one of the best holidays of the year. The American version of this holiday is one that often fails to acknowledge the painful history of our country, so it’s important to me to celebrate the time off work, and the gathering of friends, while also challenging the existing narrative. This recipe is one that riffs on that “traditional” Thanksgiving meal, but with a fresh, low sugar, and spicy twist. 

This dish has become part of my Thanksgiving meal, along with boiled cranberry sauce for those who want that. It was surprising to me that raw cranberries could taste so good - they are a tart and fresh addition to the heavy meal. The chile gives it just a little spice, too.

 

Ingredients:

1 Tbsp mustard seeds

1 shallot, finely chopped

1 chili (Serrano, Fresno, Jalapeno), seeds removed, finely chopped

3 Tbsp currants or raisins

3 Tbsp maple syrup

3 Tbsp sherry vinegar or red wine vinegar

1/2 tsp ground allspice

1/2 cup walnuts

12 oz fresh cranberries

1/3 cup chopped parsley

Salt to taste

 

Recipe Procedure:

  1. Heat oven to 350 and lightly toast walnuts.
  2. Toast mustard seeds in dry saucepan over low heat, you will hear the seeds pop when they are hot.
  3. Remove seeds from heat and add shallot, chili, currants, maple syrup, vinegar, allspice and salt to warm seeds. Let sit for 15 minutes.
  4. Pulse walnuts and cranberries in food processor until very coarsely chopped.
  5. Transfer to bowl and add dressing. When ready to serve, season to taste and add chopped parsley.

 

Other Information: 

Category: Side dish

Time typically served: Dinner

Servings: 4