This is a dish I’m glad to say turned out really, really, well. I’ve been dreaming it up for weeks, basically enchanted by the idea of marrying Russian and German inspired potatoes together.

Check Out the Recipe

1 can peaches (no sugar added)
1 tbsp yellow curry powder
1 tbsp parsley (flat leaf Italian), minced
1 “tiny pinch” of cayenne pepper (don’t overdo it)
1 tsp black pepper
1/4 cup honey
1 tsp salt

In a medium saucepan, stir all ingredients over low heat. As soon as it’s warm, you’re done! The sweet, spicy, and salty work well together. A little crisp on the side, whether it sweet or savory, would be a good compliment.

This isn’t a stand-alone dish. Spicy cranberry sauce is is purely one of those condiments/sides which are perfect with turkey or chicken (especially Thanksgiving). I’ve had a number of good comments about it over the years, particularly “I don’t usually like cranberry sauce, but this is good”. The heat, the salt and the sweet is what makes this work.

1 can whole cranberry sauce
1 stick butter
1 tbsp cayenne
1 tsp salt

Over low heat combine ingredients and stir infrequently until the butter is melted and fully incorporated. Allow to simmer for 15 minutes, serve warm.

I’ve added clove, nutmeg and allspice in the past–you might try these sparingly to bring an even more savory flavor to the dish. Careful though, those spices can easily overpower the taste as it simmers and reduces.

If you prefer fresh cranberries (or even reconsituting dried), that is a perfectly good option. That is a boil and add sugar process to taste, it’s really rather simple. I’m not overwhelmed by the results as being vastly superior to what you find in a can though, so it’s up to you.