Right about now, all across America, folks are flipping out while planning their Thanksgiving dinners. There are tons of phone calls being made… who’s sitting next to who, who isn’t speaking to whom, which cousin is bringing the potatoes au gratin, who’s making the pie, is Aunt Linda making her rice dish this year, which niece is allergic to gluten, what cranberry sauce should we have, etc.
So I thought I’d complicate your life a little more. Let me throw a(nother) possibility into the ring for you guys:
When I say this is Moroccan, I don’t really mean it. It’s not a traditional Moroccan dish at all. I’m only saying that because of the use of preserved lemon. The rest of it isn’t terribly ethnic or unique. Although, it is somewhat unique given the fact that at this time of year most cranberry sauces are fairly traditional. But really I’m just being an asshole American: coming up with a clever name at the expense of another culture. So let’s say it’s Moroccan-style, okay?
But… there is some cumin & cardamom in there too! So its definitely not your grandma’s cranberry sauce.
I came up with this idea after seeing Local Kitchen add preserved lemon to plum jam. Genius! I thought about it & realized it would be an amazing addition to cranberry sauce; especially seeing as how cranberry & lemon go hand in hand like… I don’t know. Things that hold hands.
Then I decided to add some cumin. Then the cardamom popped out of the cabinet. And the rest was history!