Spicey Cranberry Sauce

Here's a twist to the traditional overly sweet cranberry sauce, spicy cranberry sauce. Saute one shallot chopped fine and a one inch square of fresh ginger grated fine in one tablespoon of olive oil till fragrant. Next add 1 teaspoon each of mustard seed, anise seed, fennel seed, cinnamon, and a couple of pinches of salt, and a dash or more of red pepper flakes. Stir constantly and cook a minute or so then add 1 3/4 cup of water and 1 3/4 cup of light brown sugar. Cook this mixture till it reduces to 2/3 volume. Add two 12 ounce packages of fresh cranberries (discard soft ones) and cook till they pop. Taste and add more red pepper flakes if needed. Remove from heat and stir in 1 cup of golden raisins. When mixture cools add one tablespoon of freshly grated orange rind. Refrigerate overnight or at least 4 hours before serving. I adapted this recipe from Vogue.

a wild turkey in my California garden.

Happy Thanksgiving to you all.