This Thanksgiving my clever husband came up with the idea of making several dipping sauces for our turkey. I have always loved the idea of transforming traditional holiday dishes into something delicious and unique. So here’s what we came up with chimichurri sauce, cranberry orange sauce, raspberry honey mustard, and curry mustard.
Below are the recipes for all the sauces. The chimichurri was by far everyone’s favorite!
Cranberry Orange Sauce
Zest & juice of 1 orange
1/2 c. Sugar plus more if desired
1 bag of cranberries, rinsed
Pinch of salt
In a medium sauce pan, heat 1/2 c. water with orange zest, juice, sugar and salt over medium high heat until the sugar dissolves. This takes about 2-3 minutes. Reduce heat to simmer, until cranberries burst, about 6-7 minutes. Stir in more sugar if you want it a little sweeter. Remove from heat and let it cool to room temperature.
Curry Mustard
6 tablespoons light mayonnaise
3 teaspoons yellow mustard
1 1/2 teaspoon curry powder
6 tablespoons water (less water, depending on how thin you want the sauce to be)
Mix everything together in a small bowl.
Raspberry Honey Mustard
Mix 1/2 cup honey, 1/2 cup Dijon mustard and 1/4 cup seedless raspberry jam.
Chimichurri Sauce
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt
Simply pulse everything in the food processor.