It’s the one dish that sparks debates at Thanksgiving tables across America.
Whether it’s jiggling out of a can or lovingly simmered on the stove, there’s no middle ground—people either adore it or avoid it like the plague.
But how did this polarizing dish become a Thanksgiving staple, and why does it work so well (even if I don’t want to admit it)?
A Very Brief History
Cranberries earned their place on the Thanksgiving table thanks to their native roots in North America. Indigenous peoples used cranberries for food, dye, and medicine, teaching early settlers to incorporate them into their diets.
By the 19th century, cranberry sauce as we know it was popularized, with sugar transforming these tart berries into a sweet-tangy condiment that paired beautifully with roasted meats.
The (Begrudging) Science of Cranberry Sauce
While you may dislike it, cranberry sauce serves an important culinary purpose.
Thanksgiving meals are heavy on rich, umami flavors! Think turkey, stuffing, and gravy; it's super heavy on the palate.
Cranberries, with their high levels of malic acid, provide a tartness and acidity which makes you salivate.
This is all about reducing palate fatigue. The tartness balances out the heavy umami allowing you to shovel more food in your mouth.
But is cranberry sauce the only solution?
There's Got to Be a Better Way!
You can achieve the same balancing act with this bright, tangy, and also be completely cranberry-free with Drink Eat Learn's Pickled Apple, Fennel + Pomegranate Relish.
It’s a refreshing twist that still delivers the acidity your Thanksgiving dinner needs, with a pop of color and tartness from pomegranate seeds.
Pickled Apple, Fennel + Pomegranate Relish
By Drink Eat Learn
Ingredients:
2 medium apples (Granny Smith or Honeycrisp), thinly sliced
¼ cup apple cider vinegar
2 tablespoons granulated sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 small fennel bulb, thinly sliced (reserve fronds for garnish)
½ cup fresh pomegranate seeds
1 tablespoon finely chopped fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Apples and Fennel:
Thinly slice the apples and fennel bulb, leaving the apple skin on for color and texture. Place them in a medium bowl.
2. Make the Pickling Liquid:
In a small saucepan, combine the apple cider vinegar, sugar, salt, cinnamon, and ginger. Heat over medium heat, stirring, until the sugar dissolves and the liquid is warmed through.
3. Combine and Marinate:
Pour the warm pickling liquid over the apple and fennel slices, ensuring they’re fully coated. Let the mixture sit at room temperature for 30 minutes to an hour, stirring occasionally.
4. Add the Pomegranate Seeds:
Once the apples and fennel are marinated, fold in the pomegranate seeds for a burst of color and tartness.
5. Serve:
Transfer the pickled apple, fennel, and pomegranate relish to a serving dish. Garnish with fennel fronds and parsley, if desired. Serve alongside your Thanksgiving spread.
Why This Works
This alternative relish delivers the same palate-cleansing acidity as cranberry sauce but replaces the tartness of cranberries with the crisp sweetness of apples, the delicate anise-like aroma of fennel, and the juicy, tart pop of pomegranate seeds. It’s visually stunning, refreshingly light, and pairs beautifully with rich Thanksgiving dishes.
P.S - Any leftovers of this relish can be combined with our Wassail Recipe!
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