Raspberry Jam: Cranberry Sauce Substitute

Cranberry sauce is a Thanksgiving staple, however, you can use raspberry jam as a substitute in a pinch because raspberry jam has similar sweetness. Lingonberry jam can also be a substitute, Lingonberry jam exhibit tartness, and its color is similar to cranberries. Cherry sauce represent another excellent alternative because it possess a comparable texture. For a bolder flavor, pomegranate molasses provides a unique twist on the traditional cranberry sauce.

Let’s be real, folks. Thanksgiving. The aroma of roasting turkey, the warmth of family (and the occasional family feud), and…cranberry sauce. That jiggly, often canned, side dish that sparks debate at every holiday table. But what if, just what if, that crimson concoction isn’t your jam?

Fear not, fellow food adventurers! This isn’t a cranberry sauce hate-fest. We acknowledge its place in Thanksgiving lore. It’s tangy, it’s sweet, it’s got that unique slightly tart zing. But let’s face it, not everyone is a cranberry convert. Some folks find it too tart, too sugary, or simply…well, too cranberry-ish. Or maybe, just maybe, you are like me and you’re looking for something new to spice up the family table.

And that’s precisely why we’re here. Forget the cranberry constraints! We are diving headfirst into a world of delightfully tangy, sweet, and altogether delicious alternatives. Maybe you have a dislike of cranberries, are watching your sugar content, or you’re simply curious about expanding your palate. Whatever your reason, get ready to uncover a treasure trove of flavorful sauces and accompaniments. We’re talking a fruit-filled fiesta of options, flavor enhancers that’ll make your taste buds sing, and culinary applications you never dreamed of. Buckle up, buttercup, because it’s time to go beyond the berry!

A Berry Blast: Raspberry Sauce as a Cranberry Stand-In

Okay, so maybe cranberries aren’t your jam (pun intended!). Don’t worry, you’re not alone. And you definitely don’t have to suffer through a Thanksgiving dinner devoid of delicious, fruity goodness. Let’s talk raspberry sauce! It’s like cranberry sauce’s cooler, slightly more sophisticated cousin. It brings that same zingy, fruity tang we all crave, but with a whole new level of flavor. Think of it as trading in your reliable sedan for a snazzy little sports car. Same destination, way more fun!

Flavor Profile: A Tangy Tango

Cranberry sauce definitely has its signature tartness, but raspberry sauce? Well, it’s got a unique kind of magic. It’s sweeter, for sure, but don’t think it’s a one-dimensional sugar bomb. Nope! It still has that essential tartness to keep things interesting. It’s like a perfectly balanced tango of sweet and sour, a fruity explosion in your mouth. The nuanced raspberry flavor just gives it a depth that sets it apart.

Preparation: From Simple Simmer to Shelf Savior

Easy Homemade Recipe

Want to whip up a batch of amazing raspberry sauce yourself? It’s surprisingly easy! Here’s what you’ll need:

• 12 ounces fresh or frozen raspberries
• 1/4 – 1/2 cup sugar (depending on how sweet you like it)
• 1 tablespoon lemon juice
• Pinch of salt

Instructions:

1. Combine all ingredients in a saucepan.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and continue to simmer for about 15-20 minutes, or until the sauce has thickened to your desired consistency. Give it a little stir every so often to prevent sticking!
4. Remove from heat and let cool slightly. The sauce will thicken further as it cools.

Voila! You’ve got yourself a delicious homemade raspberry sauce.

Store-Bought Options

Short on time? No problem! There are some fantastic store-bought raspberry sauces out there. When you’re browsing the shelves, look for these key things:

• Quality Ingredients: Check that ingredient list! You want raspberries to be at the top, not a bunch of artificial stuff.
• Minimal Additives: The fewer weird ingredients, the better.
• Reputable Brands: Do a little research! Some brands are known for their high-quality fruit sauces and preserves.

Pairing Suggestions: The Perfect Partners

Okay, now for the really fun part: figuring out what to eat with this delicious sauce!

Roast Chicken or Turkey

Trust me on this one. The sweetness of the raspberry sauce against the savory flavors of roast chicken or turkey is just chef’s kiss. It’s a flavor combination that will have your taste buds singing.

Pork Tenderloin

Pork tenderloin can be a bit rich, so it benefits from the bright acidity of raspberry sauce. The sauce cuts through the richness and adds a vibrant layer of flavor.

Desserts

Don’t even get me started on the dessert possibilities! Raspberry sauce is amazing drizzled over cheesecake, swirled into vanilla ice cream, or even as a topping for brownies. Honestly, the options are endless!

So, there you have it! Raspberry sauce: a delicious, versatile, and totally worthy alternative to cranberry sauce. Give it a try, and you might just find your new favorite Thanksgiving (or any-day!) accompaniment.

Cherry Delight: A Rich and Decadent Substitute

Alright, buckle up buttercups, because we’re about to dive headfirst into the luscious world of cherry sauce. If you’re feeling adventurous or simply over the usual cranberry situation, cherry sauce is your new best friend. It’s like cranberry’s sophisticated older cousin who wears velvet and sips cognac.

Flavor Profile: Deeper Than the Mariana Trench

Forget the bright tang of cranberries or the sassy sweetness of raspberries. Cherry sauce goes deep. We’re talking a richer, more complex flavor profile. Imagine dark, juicy cherries, bursting with sweetness, balanced by a subtle acidity that keeps things interesting. It’s a flavor that lingers on your palate, leaving you wanting more. It offers a symphony of sweetness, with the inherent cherry flavor front and center, followed by a delicate tartness that prevents it from becoming cloying. This balance is achieved through careful cooking and the possible addition of a touch of lemon juice or balsamic vinegar.

Preparation: Two Paths to Cherry Nirvana

Now, how do we get our hands on this magical elixir? You’ve got a couple of options, depending on your mood and pantry situation.

Homemade from Fresh or Frozen Cherries:

For the culinary purists (or those who just have a lot of cherries on hand), making it from scratch is the way to go. Here’s a simple recipe to get you started:

• Ingredients:

  • 4 cups fresh or frozen cherries, pitted (trust me, you don’t want to skip this step unless you want a dental adventure)
  • ½ cup granulated sugar (adjust to taste, depending on the sweetness of your cherries)
  • ¼ cup water
  • 1 tablespoon lemon juice (for that zing)
  • Optional: a pinch of almond extract or a cinnamon stick for extra flavor

• Instructions:

  1. Combine all ingredients in a saucepan.
  2. Bring to a simmer over medium heat, stirring occasionally.
  3. Reduce heat to low and simmer for 15-20 minutes, or until the cherries have softened and the sauce has thickened to your liking. Don’t be afraid to mash some of the cherries with the back of a spoon to help release their juices.
  4. Remove from heat and let cool slightly. Remove cinnamon stick if used.
  5. Taste and adjust sweetness as needed.

Using Cherry Preserves or Jam:

Short on time or energy? No problem! High-quality cherry preserves or jam can be a fantastic shortcut. Just look for brands with a high fruit content and minimal additives. Simply heat the preserves in a saucepan with a splash of water or cherry juice to loosen it up, and voila! Instant cherry sauce. For best results and most nuanced flavor, select all-natural and organic preserves that feature low sugar content

Pairing Suggestions: Where Cherry Sauce Shines

Okay, so you’ve got your cherry sauce. Now what? Get ready to elevate your meals!

Duck or Venison:

The richness of cherry sauce is a match made in heaven for game meats like duck or venison. It cuts through the richness and adds a touch of sweetness that’s simply divine.

Pork Chops:

Forget boring pork chops! A balsamic cherry sauce takes them to a whole new level of sophistication. The balsamic vinegar adds a tangy depth that complements the sweetness of the cherries perfectly.

Dessert:

And of course, let’s not forget dessert! Warm cherry sauce spooned over vanilla ice cream or brownies is a classic for a reason. It’s simple, decadent, and utterly irresistible. You can serve it with a scoop of mascarpone or crème fraîche or on chocolate lava cake.

Scandinavian Secret: Lingonberry Jam/Sauce – Beyond the Meatball!

Ever heard of lingonberries? If you’ve braved the labyrinth that is IKEA, chances are you’ve seen (and maybe even snagged) a jar of lingonberry jam. But this isn’t just Swedish meatball’s BFF—it’s a seriously versatile condiment that deserves a spot in your fridge, right next to that half-empty jar of pickles you keep forgetting about! Let’s dive into the world of lingonberry jam and sauce, shall we?

Flavor Profile: Tart, Tangy, and Totally Unique

Okay, so what does lingonberry taste like? Imagine cranberry sauce, but with a slightly wilder side. It’s got that signature tartness that makes your taste buds sit up and pay attention, but with a subtle bitterness that adds a layer of sophistication. It is slightly less sweet than your classic cranberry sauce, giving it a more balanced and mature flavor. Think of it as cranberry sauce’s cooler, more worldly cousin who studied abroad in Scandinavia and came back with interesting stories.

Where to Find These Little Red Gems

Finding lingonberry jam or sauce shouldn’t require a trek to the fjords. Here’s where you can typically track it down:

• IKEA: Yep, your favorite furniture store doubles as a lingonberry haven. It’s probably right next to the Allen wrenches, ironically.
• Specialty Stores: Keep an eye out at Scandinavian or European specialty food stores. They often carry a range of authentic lingonberry products.
• Online Retailers: Can’t find it locally? No problem! Amazon and other online retailers often have lingonberry jam readily available. Just make sure you’re buying from a reputable vendor.

Pairing Perfection: More Than Just Meatballs!

Okay, so you’ve got your jar of lingonberry goodness. Now what? Here are some killer pairing ideas to get you started:

• Swedish Meatballs: Duh! It’s the iconic duo for a reason. The tartness of the lingonberries cuts through the richness of the meatballs perfectly.
• Pancakes or Waffles: Ditch the maple syrup (just for today!) and dollop some lingonberry jam on your morning stack. The sweet and tart combo is a breakfast game-changer.
• Roast Pork: Just like with cranberries, lingonberry jam does wonders with pork. The tartness balances the richness of the meat, creating a flavor explosion.

Redcurrant Jelly: A Classic and Versatile Choice

Ever wanted to feel a little bit fancy without, you know, having to wear a monocle and top hat? Redcurrant jelly is your answer! This isn’t your average fruit spread; it’s a sophisticated little number that brings a bright, slightly tart, and subtly sweet flavor to the table. Imagine sunshine captured in a jar – that’s redcurrant jelly for you. It’s got this gorgeous, shimmering texture that’s as pleasing to the eye as it is to the palate. It’s not just about the taste; it’s about the experience, darling!

Where to Find This Jewel-Toned Delight

Okay, so you’re sold on the idea of redcurrant jelly, but where do you get your hands on this culinary treasure?

• Store-Bought Bliss: Head to the gourmet aisle of your local grocery store and look for high-quality brands. Vibrant color is key here – it’s a sign of deliciousness! Read the ingredient list to make sure it’s made with real redcurrants.
• Homemade Heroics (Optional): Feeling adventurous? Making your own redcurrant jelly is totally doable, but be warned, it requires a bit of patience and love (and a reliable recipe!). Head to Google to find a reputable redcurrant jelly recipe.

Unlocking Redcurrant Jelly’s Pairing Potential

Alright, now for the fun part: what do you do with this redcurrant jelly? Buckle up, because the possibilities are endless!

• Lamb’s Best Friend: Redcurrant jelly and roast lamb are a match made in culinary heaven. The tartness of the jelly cuts through the richness of the lamb, creating a flavor symphony that will have your taste buds singing.
• Cheese Board Superstar: Elevate your cheese board game by adding a dollop of redcurrant jelly. It pairs beautifully with strong cheeses like goat cheese or brie, adding a touch of sweetness and acidity that balances everything perfectly.
• Glam Up Your Glazes: Take your ham or poultry to the next level by using redcurrant jelly as a glaze. Brush it on during the last few minutes of cooking for a glossy, flavorful crust that will impress even the most discerning palates.

Apple Sauce: Your Blank Canvas for a Cranberry Sauce Do-Over

Okay, let’s talk about applesauce. I know, I know, it sounds like something you feed to toddlers, but trust me on this one. Applesauce is the ultimate chameleon of the sauce world. It’s readily available, super affordable, and incredibly versatile. Think of it as that plain white t-shirt in your closet – it can be dressed up or down to fit any occasion. It’s got that mild, almost innocent sweetness, but that also means it needs a little help to even remotely resemble our tangy friend, cranberry sauce.

From Bland to Grand: Applesauce Prep 101

Now, before you grab that jar from the back of the pantry, let’s talk prep.

• Store-Bought: If you’re going the store-bought route (no judgment here!), grab the unsweetened variety. This gives you full control over the flavor profile. We don’t want any overly sugary applesauce hijacking our mission.
• Homemade: Feeling ambitious? Homemade applesauce is surprisingly easy. You just need some apples (Granny Smith or Honeycrisp work great), a little water, and a pot. Cook until the apples are soft, then mash ’em up. Boom! Applesauce. Seriously, Google “easy homemade applesauce recipe” – you’ll be amazed.

Spicing Things Up: The Secret to Applesauce Transformation

Alright, this is where the magic happens. We’re going to take this bland applesauce and turn it into a cranberry sauce imposter with some simple additions:

• Cinnamon: A dash of cinnamon brings a warmth and familiarity that everyone loves. It’s like a cozy hug in a jar.
• Nutmeg: Just a tiny pinch of nutmeg adds depth and complexity. Don’t overdo it, though, or it can become overpowering.
• Cloves: Tread carefully with cloves. They’re potent! A little goes a long way in adding a warm, aromatic note.
• Orange Zest: Now we’re talking! Orange zest adds a bright, citrusy zing that really elevates the applesauce. Plus, it smells amazing.
• Cranberry Juice: This is the secret weapon. A splash of cranberry juice not only adds that signature tartness but also gives the applesauce a lovely reddish hue. It’s like a cranberry sauce makeover in a bottle.

Pairing Perfection: Where to Serve Your Spiced Applesauce

So, you’ve transformed your applesauce into a cranberry sauce contender. Where do you serve it?

• Pork Chops: This is a classic pairing for a reason. The sweetness of the applesauce complements the savory pork perfectly.
• Chicken: Applesauce is a great side dish for chicken, and you can even use it as a glaze. Brush it on during the last few minutes of cooking for a sticky, flavorful crust.

Cranberry Juice Concentrate: Your Secret Weapon for Tart and Tangy Goodness

Okay, so maybe you really can’t stand cranberries, but you’re still craving that signature tartness on your holiday table? Or maybe you’re just looking for a super versatile ingredient to jazz up your everyday cooking? Enter: Cranberry Juice Concentrate! This little bottle of concentrated goodness is like a secret weapon in the kitchen. It’s tart, it’s tangy, and it’s surprisingly adaptable. Think of it as the ultimate canvas for creating cranberry-esque sauces and glazes that’ll knock your socks off.

Unleashing the Power of Concentrate

Forget watered-down juice – we’re talking the real deal here. Cranberry juice concentrate is the superhero version, packed with intense flavor. And the best part? It’s incredibly easy to work with:

Reducing for a Sauce: Simmering for Success

Want a quick and easy cranberry-style sauce? It’s as simple as simmering cranberry juice concentrate with your favorite sweetener. Think maple syrup for a warm, cozy vibe, or honey for a touch of floral sweetness. Toss in some spices like cinnamon, cloves, or a pinch of ginger for extra depth. Just simmer it all down until it thickens into a glorious, glossy sauce. The longer you simmer, the thicker and more concentrated the flavor gets.

Creating Glazes: Shine On!

But wait, there’s more! Cranberry juice concentrate isn’t just for sauces. It’s also a fantastic base for glazes, adding a beautiful sheen and a burst of flavor to meats. Mix it with ingredients like soy sauce, ginger, or garlic for an Asian-inspired glaze that’s perfect for chicken or pork. Or, keep it simple with just a touch of Dijon mustard for a tangy twist on your holiday ham.

Making it Your Own: The Art of Customization

The beauty of cranberry juice concentrate is that it’s completely customizable. You’re the boss here, so get creative!

Sweetness Levels: Your Sweet Spot

Not a fan of overly sweet sauces? No problem! Adjust the amount of sweetener to your taste. Start with a small amount and add more as needed, tasting as you go. Remember, you can always add more sweetness, but you can’t take it away.

Spice Combinations: Spice Up Your Life

This is where the real fun begins! Experiment with different spice combinations to create unique flavor profiles. Cinnamon and cloves are classic choices for a warm, holiday-inspired sauce. But don’t be afraid to think outside the box! Try adding a pinch of cardamom for a subtle floral note, or a dash of cayenne pepper for a bit of heat. It’s all about finding the perfect balance that tickles your taste buds.

Flavor Boosters: The Secret Weapons in Your Sauce Arsenal

Okay, so you’ve bravely ventured beyond cranberry sauce – kudos to you! But a great sauce isn’t just about the main ingredient; it’s about those little zingy, zesty, and sweet touches that elevate it from “meh” to “OMG, this is amazing!” Think of these flavor boosters as the supporting cast in your culinary movie; without them, your star ingredient would be acting alone in a dimly lit room. Not the best scenario.

Orange Zest/Juice: Sunshine in a Jar

Ever notice how a simple orange slice can brighten up a gloomy day? The same principle applies to your sauces. A little orange zest is like a burst of sunshine, adding a citrusy aroma and a subtle zing that awakens the taste buds. Plus, let’s be honest, it smells divine while cooking!

And what about the juice? If your sauce is leaning a little too sweet, a splash of fresh orange juice can cut through the sugariness like a culinary superhero, bringing balance and harmony to the force (err, the sauce).

Lemon Zest/Juice: The Tangy Game-Changer

Need a bit of pucker-up power? Lemon is your answer. Lemon juice is the ultimate tartness agent, bringing in that needed acidity especially if you are using sweeter alternative fruits like cherries or apples.

But it’s not just about the tartness; lemon also has a magical ability to make other flavors “pop.” It’s like the background music in a movie that subtly enhances the dialogue; you might not notice it consciously, but you’d definitely miss it if it wasn’t there. Don’t underestimate the power of lemon zest to add aromatic complexity.

Maple Syrup: Nature’s Liquid Gold

White sugar is fine, but let’s get real: maple syrup adds depth of flavor. If you’re looking for a healthier and more flavorful alternative, this is it. Think of it as refined sugar’s cool cousin, with a caramel-like flavor that pairs incredibly well with fruit. It doesn’t just sweeten; it enriches.

Imagine drizzling rich maple syrup into your raspberry or apple sauce, the flavors mingling and melding into something truly special. It’s not just a sweetener; it’s a flavor enhancer and adds nuance. Using real maple syrup can elevate the taste and perceived quality of your dish.

Culinary Applications: Beyond Thanksgiving

Okay, so you’ve bravely ventured beyond the cranberry bog. What now? Well, get ready, because these tangy, sweet, and sometimes surprising sauces aren’t just one-hit wonders for Thanksgiving. They’re ready to party in a whole bunch of other dishes, too. Let’s see where these alternatives can shine.

Thanksgiving Dinner: Remixing the Classics

Listen, I get it. Thanksgiving is sacred. But that doesn’t mean you can’t sneak in some delicious rebellion. Instead of plopping down a bowl of traditional cranberry sauce, try serving raspberry sauce alongside the turkey. Or, for a more subtle twist, set out a dish of redcurrant jelly – its sophisticated flavor will have everyone thinking you spent hours slaving away (even if you just opened a jar). Shhh, I won’t tell.

Roast Turkey: Find Your Perfect Wingman

Roast turkey and cranberry sauce are like that couple who’s been together forever – comfortable, predictable, but maybe a little… boring? Freshen things up! Raspberry sauce brings a bright, berry-filled energy to the table, and lingonberry jam adds a touch of Scandinavian cool, balancing the richness of the turkey beautifully. Think of it as giving your turkey a stylish new accessory.

Pork Dishes: Oink-tastic Pairings

Pork and fruit sauces are a match made in culinary heaven. For pork chops, a simple apple sauce, spruced up with cinnamon and a tiny splash of cranberry juice, is a winner. But don’t stop there! A balsamic cherry sauce drizzled over pork tenderloin will have your taste buds doing the cha-cha. It is so good!

Game Meats (Venison, Duck): Taming the Wild Side

Game meats like venison and duck are rich – like, winning-the-lottery rich. That’s where a tart fruit sauce comes in to save the day! The acidity cuts through the fat, creating a perfect balance. Redcurrant jelly is a classic choice with lamb, but cherry sauce, especially one with a touch of spice, will make your duck sing.

Cheese Boards: Elevating the Art of Snacking

Let’s be honest, cheese boards are basically adult lunchables, but fancy. A dollop of fruit sauce adds a much-needed sweet and tangy element. Redcurrant jelly is amazing with goat cheese or brie, while a spoonful of lingonberry jam can bring some zing to sharper cheeses. Think of it as the sparkly dress your cheese board didn’t know it needed.

Glazes for Meats: Sticky, Sweet, and Irresistible

Want to take your meat game to the next level? Fruit sauces make incredible glazes. Simmer down cranberry juice concentrate with a little maple syrup, soy sauce, and ginger, and brush it on your chicken or pork during the last few minutes of cooking. The result? A sticky, sweet, savory crust that will have everyone licking their fingers.

Key Ingredients: The Building Blocks of Flavor

Alright, so you’re diving into the world of sauce-making beyond the usual cranberry suspects. That’s awesome! But before you get whisking, simmering, and taste-testing, let’s talk about the real MVPs: the ingredients! We’re not talking about fancy-schmancy stuff here, but the everyday heroes that make your sauce sing. And trust me, sugar is definitely one of those heroes!

Sugar: Sweetness and Texture Tango

Ah, sugar! It’s not just about making things sweet (though that’s a pretty big part of it!). Did you know different sugars play different roles? It’s like a sugary symphony in your saucepan!

• Granulated Sugar: Your classic, all-purpose sweetener. It dissolves nicely and gives a clean, even sweetness. It’s like the reliable friend who’s always there for you.

• Brown Sugar: This is where things get interesting. Brown sugar has molasses in it, which gives it a deeper, almost caramel-like flavor. It also adds a bit of moisture, making your sauce a little richer and chewier. Think of it as the sophisticated cousin of granulated sugar, bringing that extra je ne sais quoi.

  Think about it – do you want a bright, fresh sauce? Granulated sugar is your guy. Looking for something with a little more depth and warmth? Brown sugar all the way. It all comes down to the flavor party you want to throw.

Finding Your Sweet Spot

Now, here’s the fun part: customizing the sweetness to your liking. Remember, there’s no one-size-fits-all when it comes to sugar.

A friendly reminder: Taste as you go! Add a little sugar, stir it in, and give it a try. Keep going until you hit that perfect sweet spot. Too sweet? A little lemon juice or vinegar can help balance things out. Too tart? More sugar, baby!

The sweetness level you pick impacts your end product; it comes down to personal preference, don’t be afraid to taste and adjust as needed.

Cooking Techniques: Achieving the Perfect Consistency

Alright, so you’ve got your berries, your spices, and a serious craving for something delicious to slather on your turkey (or whatever culinary masterpiece you’re whipping up). But here’s the thing: a great sauce isn’t just about the ingredients; it’s about the technique. And when it comes to fruit-based sauces, there’s one technique that reigns supreme: reduction.

Reduction (Cooking Technique)

Think of reduction as the culinary equivalent of a spa day for your sauce. It’s all about gently coaxing out the best flavors by simmering away excess liquid. Let’s break it down:

Concentrating Flavors

Ever noticed how the last sip of a really good soup is always the most flavorful? That’s reduction at work. As the sauce simmers, the water evaporates, leaving behind a more concentrated version of all those delicious flavors you carefully combined. It’s like taking a flavorful conversation and turning up the volume! The fruitiness becomes fruitier, the spices become spicier, and everything just gets a whole lot more intense.

Achieving Desired Thickness

Nobody wants a watery sauce that slides right off their food, right? Reduction is your secret weapon for achieving that perfect, spoon-coating consistency. As the sauce simmers and reduces, it thickens naturally. You’re basically turning your sauce into a luscious, glossy dream. The trick is to keep a close eye on it. You can gently stir it occasionally to prevent it from sticking to the bottom of the pan, ensuring even cooking and flavor distribution.

Here’s a pro-tip for knowing when you’ve reached peak reduction: Dip a spoon into the simmering sauce, then turn the spoon over. If the sauce coats the back of the spoon and a line drawn through it with your finger doesn’t immediately fill in, you’re there! Remember, the sauce will also thicken slightly as it cools. So, it’s usually better to slightly under reduce rather than over reduce when it’s still hot.

So go forth, simmer with confidence, and get ready to experience the magic of reduction. Your taste buds will thank you.

So, this Thanksgiving, don’t sweat it if you’re out of cranberry sauce. There are plenty of delicious and creative alternatives to explore! Get adventurous in the kitchen and maybe you’ll even start a new holiday tradition. Happy cooking!