In this week’s City Kitchen column, you’ll find recipes for three make-ahead condiments that will brighten your Thanksgiving table.
All can be made several days ahead, which will definitely lighten your load. But even if you make them at the last minute, they are quick and easy to put together. I didn’t veer far from traditional condiments, but I did increase the flavor factor.
I’ll confess I always want something spicy to add to the relatively neutral Thanksgiving offerings. I’m always sneaking some hot chiles into the cranberry sauce. Nor am I opposed to ultra-hot Indian chutneys or even pickled jalapeños to up the spice quotient.
How about you? What are your favorite condiments to serve with the holiday bird? Do you tend to stay traditional or do you venture further afield?