Try tomatillo jam instead of cranberry sauce with turkey… especially smoked turkey. It has the same balance of tart/sweet and the crunch of fruit, but with a southwestern lilt and a bit of heat. Makes 1 pint.
1 lb tomatillos or a little more, husked and washed and coarsely chopped
1 ½ c sugar (or maybe a little less… start with 1 1/4 c then add more at the end if you need it)
rind of 1 lime, finely chopped
4 T lime juice
½ jalapeño pepper, finely chopped
¼ t salt
Method: combine all ingredients in a saucepan and bring up to medium heat slowly and stir until sugar is melted/dissolved. You may need to add a bit of water. Cook the now-liquid mix for 30-45 minutes until tomatillos are soft and the tastes have combined. Cool; it should set up at room temperature but if not bring back to heat and boil down a bit. Transfer to serving bowl and serve cool or lukewarm with turkey, pork or to dab on crackers. You can also can it, or keep it for several weeks in the refrigerator.
This recipe was inspired by my artist friend Page, who Facebooked that my chile verde looked like frog road kill. I knew I would was going to see her at a Thanksgiving potluck and wanted to lie in wait. She gamely tried it and said it was good (it’s more than that) though I don’t think she complimented me on the appearance.