Jellied Cranberry-Orange Sauce

With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.

• 
  
  12 oz. (3 cups) cranberries, rinsed and picked over
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 strips orange zest (each 1/2 x 3 inches)
  
  


• 
  
  1 whole clove
  
  

In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.

While it’s still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool.

To unmold, invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.

Duxelles

Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).

• 
  
  6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
  
  


• 
  
  10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
  
  


• 
  
  2 large shallots, peeled and thinly sliced
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/8 tsp. freshly ground black pepper
  
  

Tip:

Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.

Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

Fire-Roasted Pepper Relish

This recipe calls for both parsley and cilantro but feel free to use other herbs like sliced chives or chopped basil.

• 
  
  3 red or orange bell peppers
  
  


• 
  
  1/4 cup pitted Niçoise or Kalamata olives, halved
  
  


• 
  
  1/4 cup fresh flat-leaf parsley, very roughly chopped
  
  


• 
  
  1/4 cup fresh cilantro, very roughly chopped
  
  


• 
  
  2 Tbs. thinly sliced scallions
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  1/2 tsp. minced jalapeño or serrano
  
  


• 
  
  Finely grated zest of 1 lemon plus a squeeze of lemon juice
  
  


• 
  
  Kosher or sea salt and freshly ground black pepper
  
  

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don’t be too concerned if flecks of skin remain attached. Cut the peppers into bite-size pieces or wide strips.

Put the pepper pieces in a medium bowl and add the remaining ingredients, stirring well and seasoning to taste with lemon juice, salt, and pepper.

Balsamic-Glazed Grilled Sweet Onions

Sweet, smoky, tangy, and herbal—a lot of flavors come together in this rustic dish.

• 
  
  2 lb. sweet onions (such as Vidalia, Walla Walla, Maui, or Texas Sweet)
  
  


• 
  
  Olive oil for grilling
  
  


• 
  
  1 cup balsamic vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme leaves
  
  


• 
  
  1/2 tsp. crushed pink peppercorns (optional)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  

Peel and trim the onions. Cut them crosswise into 1/2-inch-thick slices. Insert a toothpick or poultry lacer horizontally halfway into each slice to hold the onion rings together.

Prepare a medium-low charcoal fire or heat a gas grill on medium low for 10 minutes. Brush the grill grate clean and wipe it with a paper towel dipped in oil. Brush both sides of the onion slices with olive oil and grill, covered, turning every 10 minutes, until very soft and well browned on the outside, 35 to 40 minutes total. (A little blackening is OK, but try not to char the onions.) Stack the onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze.

Pour the balsamic vinegar into a small saucepan and add the thyme leaves, pink peppercorns (if using), and salt. Boil, uncovered, over medium-high heat until the vinegar has reduced to about 1/4 cup and has a syrupy texture, 8 to 10 minutes. Let cool briefly and season to taste with salt, if necessary.

Transfer the onions to a dish. Remove the toothpicks and any extremely charred layers, if necessary. If the balsamic glaze has thickened, reheat it gently until pourable. Pour the glaze over the onions and brush to distribute it evenly. Serve warm or at room temperature.

Classic Pico de Gallo

Pico de gallo is a zesty Mexican salsa made with fresh tomatoes, onions, and chiles.

• 
  
  4 cups seeded and diced fresh tomatoes (3 large tomatoes)
  
  


• 
  
  1 cup small-diced white or sweet onion (1 medium onion)
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  2 to 3 serrano chiles, stemmed and finely chopped
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  Kosher salt
  
  

Combine the tomatoes, onion, lime juice, serranos, cilantro, and 2 tsp. salt in a large bowl. Mix well, cover, and let sit at room temperature for 1 hour. Season to taste with more salt if necessary. If not using right away, refrigerate for up to 3 days. Strain before using.

Cucumber & Yogurt Sauce

This flavor-packed sauce is the perfect condiment for the Middle Eastern Turkey Burgers.

• 
  
  1/2 cup peeled, seeded, and finely diced English cucumber
  
  


• 
  
  2 Tbs. finely chopped red onion
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plain whole-milk or lowfat yogurt, preferably Greek
  
  


• 
  
  2 Tbs. finely chopped fresh cilantro
  
  


• 
  
  Pinch of sugar
  
  


• 
  
  Pinch of cayenne or Aleppo pepper; more to taste
  
  

Combine the cucumber, onion, and 1 tsp. salt in a bowl. Let sit at room temperature for at least 20 minutes. Drain off the liquid and rinse to remove excess salt. Drain well and taste a few pieces; if it’s too salty, rinse and drain again. In a small bowl, combine the cucumber and onion with the yogurt, cilantro, sugar, and cayenne or Aleppo pepper. Let sit for 30 minutes for the flavors to develop. Season to taste with salt and cayenne.

Tomato Caponata

This summery relish is reminiscent of Sicilian caponata, minus the eggplant and anchovies. It’s great with grilled seafood (think sardines, swordfish, or scallops) or just served over slices of grilled bread.

• 
  
  1/2 medium red onion, cut into fine dice (about 3/4 cup)
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 large tomatoes, cut into small dice
  
  


• 
  
  1/2 cup pitted chopped green olives
  
  


• 
  
  1/4 cup finely chopped caperberries
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  3 Tbs. toasted pine nuts
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  

In a small bowl, combine the red onion, vinegar, sugar and 1/4 tsp. salt. Let sit while you prepare the remaining ingredients.

In a large bowl, combine the tomatoes, olives, caperberries, oil, lemon zest, and 1/2 tsp. salt.

Drain the onion mixture (discard the liquid) and add it to the tomato mixture. Gently stir in the pine nuts and parsley, and season to taste with salt and pepper.

Duxelles

Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).

• 
  
  6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
  
  


• 
  
  10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
  
  


• 
  
  2 large shallots, peeled and thinly sliced
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/8 tsp. freshly ground black pepper
  
  

Tip:

Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.

Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

Maple-Tangerine Cranberry Sauce

The tartness of fresh cranberries is tempered by the sweet counterpoint of maple syrup in this twist on a classic.

• 
  
  2 cups strained fresh tangerine juice (5 to 6 tangerines)
  
  


• 
  
  12 oz. fresh or frozen cranberries (3 cups)
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup pure maple syrup, preferably grade B
  
  


• 
  
  3-inch cinnamon stick
  
  


• 
  
  1 tsp. finely grated tangerine zest
  
  


• 
  
  Pinch kosher salt
  
  

In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.

Brandied Mustard

Lightly sweet from the honey mustard and heady from orange zest and brandy, this unusual condiment is elegant enough to adorn your holiday table (if you don't give it all away, that is). It goes perfectly with any kind of roasted meat, fowl, or game.

• 
  
  3 cups whole-grain mustard
  
  


• 
  
  3/4 cup honey mustard
  
  


• 
  
  1/4 cup brandy
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  

In a large bowl, combine all the ingredients and mix well. Divide among 8 clean 4-oz. glass jars.

Pineapple-Bourbon Chutney

This sweet-tangy condiment provides a wonderful balance to bites of smoky ham, and it’s also delightful on its own.

• 
  
  1 fresh pineapple, peeled, cored, and diced (about 4 cups)
  
  


• 
  
  1 large yellow onion, chopped (about 1-1/2 cups)
  
  


• 
  
  1 cup packed light brown sugar
  
  


• 
  
  3/4 cup apple cider vinegar
  
  


• 
  
  1/4 cup bourbon or dark rum
  
  


• 
  
  3 Tbs. finely chopped fresh ginger
  
  


• 
  
  1 Tbs. lightly packed finely grated lemon zest
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. ground cloves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a 4-quart saucepan over medium-high heat, combine all the ingredients with 1/4 tsp. salt and a few grinds of pepper. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until most of the liquid has evaporated, about 1-1/4 hours. Add more salt and pepper to taste.

Sour Cherry Vinegar

This fruity, sweet-tart vinegar uses dried sour cherries, so it's just as easy to make in December as in July, and there's no need to pull out the cherry pitter. Package it in a tall, clear, skinny bottle to show off its garnet hue. Include a gift card with a suggestion to make a vinaigrette by whisking this aromatic vinegar with a nut oil, such as hazelnut or walnut.

• 
  
  3 cups red-wine vinegar
  
  


• 
  
  1-1/2 cups dried sour cherries (about 7-3/4 oz.)
  
  

Combine the vinegar and cherries in a large airtight glass container. Let stand at room temperature for 2 days.

Strain the mixture through a fine sieve into a medium saucepan, pressing down on the cherries with the back of a wooden spoon to extract as much of the cherry juice as possible. Discard the cherries.

Bring the vinegar to a boil over high heat and then remove immediately from the heat. Cool to room temperature. Divide the vinegar between two clean 8-oz. jars or bottles.

Pear-Ginger Chutney

Brighter and less sweet than your average jarred chutney, this fresh-tasting, lightly spiced pear and ginger version is dotted with mustard seeds and dried cranberries.

• 
  
  1/2 cup packed light-brown sugar
  
  


• 
  
  1/2 cup cider vinegar
  
  


• 
  
  2 Tbs. seeded and minced jalapeño
  
  


• 
  
  2-inch cinnamon stick
  
  


• 
  
  1 whole clove
  
  


• 
  
  2 lb. firm-ripe pears, peeled, cored, and cut into 1/2-inch cubes (5 cups)
  
  


• 
  
  1 cup finely diced yellow onion
  
  


• 
  
  1/4 cup dried cranberries
  
  


• 
  
  1/4 cup chopped crystallized ginger
  
  


• 
  
  1 tsp. mustard seeds
  
  


• 
  
  1 tsp. grated fresh ginger
  
  


• 
  
  Kosher salt
  
  

Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.

Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt. Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes. Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. Remove the cinnamon stick and clove. If you're not canning the chutney, let cool and divide among 3 clean 8-oz. jars, and refrigerate for up to 1 week.

To can the chutney:

Put three empty 8-oz. glass canning jars in a large pot of water fitted with a rack insert. The water should completely cover the jars. Cover, bring to a boil, and then turn off the heat. Put the lids in a bowl and cover with very hot water (boiling water can ruin the seal).

Remove the jars from the water and drain them. Divide the chutney among the three hot jars. Fill to within 1/2 inch of the top and wipe the edges clean with a paper towel. Screw the lids on tightly.

Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked.

Pear, Cranberry, and Blood Orange Mostarda

Serve this punchy northern Italian condiment with roast pork, turkey, or game birds, or spread it on crostini with Robiola or Camembert cheese.

• 
  
  1 medium blood orange
  
  


• 
  
  2 sprigs fresh rosemary
  
  


• 
  
  1 fresh bay leaf or 1/2 dried
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2 Tbs. mild honey, such as clover
  
  


• 
  
  1 Tbs. brown mustard seeds
  
  


• 
  
  1 Tbs. yellow mustard seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  1 cup fresh cranberries
  
  

Peel a 1x3-inch strip of zest from the orange. Trim off any white pith from the strip with a paring knife and put the zest in a 3-quart saucepan. Trim away the remaining orange peel and cut the segments free from the membranes, letting them fall into the saucepan. Squeeze the juice from the membranes into the saucepan.


Tie the rosemary and bay leaf into a cheesecloth bundle and add to the saucepan along with the wine, honey, mustard seeds, and 1 tsp. salt. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the honey dissolves and the flavors meld a bit, about 2 minutes.


Add the pears and cranberries and return to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 25 to 30 minutes. Remove from the heat, discard the herb bundle and zest, and let cool. Serve at room temperature. It will keep in the refrigerator for 1 week.

Caramelized Onion and Sherry Vinaigrette

Caramelized sweet onions are puréed to make a rich, flavorful base for this vinaigrette.

• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small Vidalia or other sweet onion (about 10 oz.), thinly sliced
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/4 cup dry sherry
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 Tbs. chopped oil-packed sun-dried tomatoes
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  

Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the onion and 3/4 tsp. salt, reduce the heat to medium, and cook, stirring, until starting to soften, 2 to 3 minutes. Sprinkle with the sugar and cook, stirring, until completely softened and golden-brown, 10 to 13 minutes more. Remove the pan from the heat, add the sherry, and carefully return the pan to the stove. Raise the heat to medium high and cook, stirring, until the sherry has almost evaporated, about 1 minute. Transfer the onions to a cutting board, let cool for a couple of minutes, and then chop.


In a blender, purée about 1/4 cup of the onions with the vinegar and mustard. With the motor running, slowly drizzle in the remaining 1/2 cup olive oil; the mixture will thicken. Transfer to a medium bowl. Stir in the remaining onions, sundried tomatoes, thyme, and salt and pepper to taste.

Date-Mint Chutney

In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.

• 
  
   1  tsp. fennel seeds
  
  


• 
  
   1  tsp. unsalted butter
  
  


• 
  
   1-3/4 cups (8 oz.) pitted dates
  
  


• 
  
   1/2  cup unsweetened shredded coconut, preferably fresh (optional)
  
  


• 
  
   1/2  cup packed fresh spearmint or orange mint leaves
  
  


• 
  
  1  Tbs. extra-virgin olive oil
  
  


• 
  
   1-1/2 cups small-diced yellow onion
  
  


• 
  
   1  tsp. minced garlic
  
  


• 
  
    Kosher salt
  
  


• 
  
   1-1/2 tsp. red wine vinegar
  
  

In a small bowl, mix the fennel seeds and butter with the back of a spoon. Transfer to a cutting board and chop until the seeds are finely minced.

Put the dates and coconut (if using) in a food processor and pulse until finely chopped (but not a paste). Add the fennel-butter mixture and the mint and pulse until the mint is evenly and finely chopped. Set aside.

In a 10-inch skillet, heat the oil over medium-high heat. Add the onions and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and 1/2 tsp. salt and continue cooking until the onions are light golden brown, another 1 to 2 minutes.

Turn the heat to low and add the vinegar and 1/2 cup water (it will sputter a bit). Stir until the bubbling subsides and then add the date mixture and stir until well incorporated. Remove from the heat and let cool to room temperature before serving.

Tamarind Date Chutney

Chutneys run the gamut from thin and smooth to thick and chunky. This smooth chutney, which balances the tartness of tamarind with the sweetness of dates, is a delicious accompaniment to the Salmon, Lentil, and Rice Kedgeree.

• 
  
  6 oz. tamarind pulp (from a block or shelled pods), cut into chunks
  
  


• 
  
  3 cups boiling water
  
  


• 
  
  1 cup chopped dates
  
  


• 
  
  1/4 cup dark brown sugar
  
  


• 
  
  1 Tbs. finely grated fresh ginger
  
  


• 
  
  3/4 tsp. chili powder
  
  


• 
  
  3/4 tsp. cumin seeds, toasted and ground
  
  


• 
  
  3/4 tsp. coriander seeds, toasted and ground
  
  


• 
  
  1/2 tsp. fennel seeds, toasted and ground
  
  


• 
  
  Kosher salt
  
  

In a medium, nonreactive bowl, soak the tamarind pulp in the boiling water for about 20 minutes, breaking it up with a wooden spoon as it becomes more pliable. Once softened, pour it into a medium-mesh sieve set over a 4-quart, nonreactive saucepan. Using your fingers or the back of a spoon, press the pulp through the sieve until only seeds and fiber are left behind. Be sure to scrape any strained tamarind from the underside of the sieve into the pan. Discard the solids left in the sieve.


Add the dates and sugar to the tamarind and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and stir in the ginger, chili powder, cumin, coriander, and fennel. Simmer until the mixture has thickened slightly and the dates are soft, 15 to 20 minutes.


In a blender, purée the chutney until smooth. Let cool and then season to taste with salt (you may not need any, depending on the tamarind). Store the chutney in a jar in the refrigerator for up to 1 week. Serve at room temperature.

Vietnamese Dipping Sauce (Nuoc Cham)

The sauce keeps for two weeks in the refrigerator. Serve it with Vietnamese Noodle Salad.

• 
  
  3 large cloves garlic, minced
  
  


• 
  
  1 hot red chile, such as serrano, thinly sliced
  
  


• 
  
  1 cup water
  
  


• 
  
  1/2 cup fish sauce
  
  


• 
  
  1/2 cup red-wine vinegar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  
  
  
  

Stir all the ingredients in a medium bowl.

Sweet-and-Sour Dipping Sauce

A classic dipping sauce in both Vietnam (where it’s called nuoc cham) and Cambodia (where it’s called tuk trey), this combination of fish sauce, lime juice, chile, and sugar is perfect for serving with Pork and Shrimp Summer Rolls. If you have any extra, toss it with shredded cabbage for an Asian coleslaw.

• 
  
  1/4 cup packed palm sugar or light brown sugar
  
  


• 
  
  1/4 cup fish sauce
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  1 small fresh red Thai bird chile, thinly sliced
  
  


• 
  
  1/4 to 1/3 cup fresh lime juice (from about 2 medium limes)
  
  

In a small bowl, whisk the sugar and fish sauce until the sugar is completely dissolved and the mixture is syrupy. Stir in 2 Tbs. water, the garlic, chile, and lime juice to taste.

Peanut Dipping Sauce

Freshly ground peanuts, caramelized curry paste, and a long, slow simmer give this sauce deep, complex flavor. Serve it with Pork and Shrimp Summer Rolls for dipping, and toss any leftovers with noodles or use as a dip for grilled or roasted meats, shrimp, tofu, or raw vegetables.

• 
  
  1 Tbs. grapeseed or peanut oil
  
  


• 
  
  1 Tbs. Thai red curry paste
  
  


• 
  
  1/2 cup unsalted peanuts, finely ground in a food processor
  
  


• 
  
  2 Tbs. packed palm sugar or light brown sugar
  
  


• 
  
  1-1/2 cups unsweetened coconut milk
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  3 Tbs. fresh lime juice (from 1 large lime)
  
  


• 
  
  2 Tbs. hoisin sauce (preferably Koon Chun)
  
  


• 
  
  2 Tbs. fish sauce
  
  


• 
  
  8 fresh Thai basil leaves, minced (optional)
  
  

Heat the oil in a 3-quart saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the peanuts and cook, stirring, until a shade darker, 1 to 2 minutes. Add the sugar and continue to cook, stirring, until melted and lightly caramelized, about 2 minutes. Add the coconut milk, broth, lime juice, hoisin, and fish sauce, whisking until smooth, and bring to a simmer. Cook, stirring occasionally, until thickened and reduced to about 1-1/2 cups, about 45 minutes.

Remove the pot from the heat and stir in the basil, if using. Cool the sauce to room temperature.