Chipotle orange cranberry sauce recipe

Spice up your Thanksgiving table with this sweet and spicy cranberry sauce. It brings a sweet, tangy, subtle hint of warmth to your holiday dinner that can only be described as "wow". 

CHIPOTLE ORANGE CRANBERRY SAUCE

• 1 medium orange
• 1 package (12 ounces) fresh or frozen cranberries
• 1/2 cup packed brown sugar
• 1 cinnamon stick (3 inches)
• 1/4 to 3/4 teaspoon ground chipotle pepper
• 1/4 teaspoon pepper

Directions

Finely grate the zest from the orange. Cut the orange in half crosswise and squeeze the juice from it. Place both zest and juice in a small saucepan and stir in all remaining ingredients. Bring to a boil then reduce heat. Simmer for 5-7 minutes, until the berries pop, making sure to stir occasionally.       Remove from heat and allow to cool completely before removing the cinnamon stick, covering tightly and storing in refrigerator.

Tzatziki sauce recipe

Tzatziki, also known as tarator or cacık, is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is commonly used as a condiment on gyros and as a dip. 

Tzatziki Sauce

• 1/2 cup finely grated cucumber
• 1 cup whole milk Greek yogurt
• 1 tablespoon lemon juice
• 1/2 tablespoon extra-virgin olive oil
• 1 garlic clove, grated
• 1/4 teaspoon sea salt
• 1 tablespoon chopped dill

Directions

Place the grated cucumber on a paper towel and gently squeeze out the excess water. In a medium bowl, combine all of the ingredients. Cover and keep chilled until ready to use.

Tomato jam recipe

This recipe for tomato jam may sound unusual, but trust me, it is scrumptious! It pairs especially well with turkey in a sandwich, but I have faith you guys can find many uses for it in your own kitchens!

TOMATO JAM 
Ingredients

• 4 pounds Roma tomatoes 
• 1/2-3/4 cup sugar (to taste) 
• 1 teaspoon sea salt 
• 1/4 teaspoon pepper 
• 1/8 teaspoon smoked paprika 

Directions
Bring a large pot of water to a boil. While you are waiting for the water to boil, prepare an ice bath. Score the end of each tomato with a small “x”. Once water is boiling, plunge 3-4 tomatoes in it at a time for about a minute then immediately transfer to the ice bath. Peel the skin off of each batch before repeating the process until all of your tomatoes have been boiled and skinned. Once all tomatoes are done, cut them in half and remove their seeds then chop. Place all chopped tomatoes in a pot with the sugar, stirring to evenly coat. Allow them to sit for 10-15 minutes before proceeding. Turn stove to medium high heat and cook tomatoes until they come to a boil. Cook for 15 minutes, stirring occasionally so they do not stick or burn. Add the seasonings, stir well and cook 10-15 more minutes, until thickened. Allow to cool completely before storing in an airtight container and refrigerating. Can be kept covered and refrigerated for up to one week.