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Thanksgiving Traditions Part 1

What do I love the most about Thanksgiving meals? Is it the turkey, the stuffing, or the green bean casserole? Actually, I love changing up some of the traditional items hoping to start new traditions. Whether it's bringing in roasted brussel sprouts instead of the green bean casserole or swapping out the candied sweet potatoes with marshmallows with smokey mashed sweet potatoes.

One thing I've never been a fan of is gravy. It can either be really good or really bad depending how the turkey roasting went. :-)

So, instead of having to hope for the best on the gravy, I found an alternative that spices things up a bit for dinner as well. It's a Raspberry Chipotle Glaze. It's one that I've used on pork frequently and I think it goes nicely with turkey and a glass of wine.

It's super easy to make and can also be part of your make ahead work to keep your holiday cooking day easy.


Raspberry Chipotle Glaze

Emeril Lagasse

Servings: 8

  • 1 tablespoon olive oil

  • ½ cup small onion, diced

  • 2 teaspoons garlic, minced

  • 2 teaspoons chipotle chiles in adobo, chopped (more or less depending how hot you like things)

  • 2 pints fresh raspberries, rinsed

  • ½ cup raspberry vinegar

  • ¾ cup granulated sugar

  • ½ teaspoon salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.

Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.

Add the raspberries and cook until soft, 2 to 3 minutes.

Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.

Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Raspberry Chipotle Glaze

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