The turkey may take center stage at Thanksgiving, but it’s the sides that steal the show. This year, forget the canned cranberry sauce and get ready to jazz up those carrots. Tay Stratton, owner of Fennel & Fire, is dressing up these often underrated holiday staples and giving them the spotlight they deserve.
“Bright cranberries, fresh orange, maple syrup and our Winter seasoning come together in a sauce that’s warmly spiced and just sweet enough,” Tay says of her cranberries. You’ll never reach for that can again!
Her carrots, bursting with the flavors of fall, are sure to become a tradition, as well. “There’s something special about the way butter, maple syrup and Fennel & Fire’s Winter Savory Spice come together. It’s like holiday magic in a skillet,” she says. "These carrots caramelize beautifully, creating a glossy, sweet-spiced glaze that clings to every bite. The butter adds richness; the maple syrup brings warmth; and the Winter Spice blend ties it all together with cozy notes that taste like winter comfort and holiday celebration."
Both dishes are simple to make, can be prepared in advance and are sure to please a crowd! For more information, visit FennelandFire.com.
Winter Spiced Cranberry Sauce
Ingredients
1 12-oz bag fresh cranberries
½ cup pure maple syrup
½ cup fresh orange juice
1 tablespoon fresh orange zest
1-2 teaspoons Fennel & Fire Winter Savory spice blend
1 tablespoon balsamic vinegar
¼ cup water
¼ cup pecan (optional for ½ batch)
Directions
1. Combine everything in a saucepan.
2. Bring to a gentle boil; then reduce to a simmer. Cook 10–12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened slightly.
3. Divide into two bowls. Cover and refrigerate.
4. Refrigerate for at least three hours or up to five days before serving
5. Just Before serving, add ¼ cup chopped pecans to one of the bowls.
Recipe Note
With or Without Pecans: After the sauce has cooled, divide it in half. Leave one half classic. Stir ¼ cup toasted, chopped pecans into the other half for extra crunch and nutty flavor.
Make It a Savory Chutney: For a deeper, savory twist, stir 1/2 tablespoon white miso with a spoonful of the warm cranberry sauce until smooth, then fold it into the half batch after removing the sauce from the heat. Add a small pinch of white pepper to taste. The miso adds subtle umami and depth while the white pepper brings gentle warmth — especially good with turkey, pork tenderloin or a cheese board. Add more flavor and texture by adding finely chopped onions and apples that have been sautéed until tender but firm.
Make Ahead: Cranberry sauce is even better after the flavors have had time to mingle. Prepare it a day or two ahead and keep refrigerated until serving.
Storage: Refrigerate in an airtight container for up to five days.
Maple-Glazed, Winter-Spiced Carrots
Ingredients
8 carrots, peeled (may dice or keep whole)
2 teaspoons water
2 tablespoons butter
2 tablespoons maple syrup
2 teaspoons Fennel & Fire Winter Savory spice blend
Fennel & Fire Fire Salt to taste
Directions
1. Place the carrots in a microwave-safe dish with 2 teaspoons of water. Cover and microwave for 3-4 minutes, until slightly tender. Drain.
2. In a sauté pan, melt butter until sizzling.
3. Add carrots and sauté in the butter over medium-high heat for 1 - 2 minutes. Stirring constantly and coating the carrots in butter.
4. Sprinkle with Fennel & Fire Winter Savory seasoning. Stir. Drizzle with maple syrup. Continue to sauté and stir on medium-high heat until the carrots are caramelized and glossy.
5. Remove from heat. Finish with Fennel & Fire's Fire Salt. Serve warm.
To shop Fennel & Fire's tea and spice blends or for more recipe inspiration, visit fennelandfire.com.