Serengeti Thanksgiving (Or How to Spice Up Thanksgiving)

Tuesday, November 26th, 2013

Serengeti Thanksgiving Photo Credit: Dan Heap

Instead of the brisk Thanksgiving weather keeping you housebound and doing the same old, same old with turkey and stuffing, imagine finishing up a game drive through the Serengeti and arriving at an al fresco feast under the stars. The luxury travel and safari company, andBeyond, can create an unforgettable Thanksgiving dinner in the bush for American guests who are on safari over the holiday. The timing also corresponds with when the Great Migration passes through the northern Serengeti and guests at andBeyond Klein’s Camp or andBeyond Serengeti Under Canvas have a front-row view of the masses of wildebeest starting their journey back to the southern Serengeti.

To create a Thanksgiving meal with an African twist, andBeyond serves dishes such as Honey-Glazed Farm-Style Spiced Turkey Skewers and Cranberry, Apple and Sage Relish.

If Thanksgiving plans don’t include a girlfriend getaway in Tanzania this year, one can bring an African twist to the Thanksgiving table with andBeyond Klein’s Camp’s recipe for Cranberry, Apple and Sage Chutney – a zesty alternative to cranberry sauce. andBeyond’s ethos when it comes to food is use what is fresh and available and not to over process or drown food in sauces. This chutney is a naturally flavored condiment using fall’s best ingredients, sure to spice up turkey and stuffing.

Cranberry, Apple and Sage Relish

Serves 10 (makes 3 cups)

Serengeti ThanksgivingIngredients:

3 tbsp light olive oil or vegetable oil

3 cups white onion, finely chopped

2 cups medium green apples, peeled, cored and chopped

2 cups dried cranberries

≤ cup light brown sugar

1/3 cup plus 2 tbsp chopped fresh sage

1/3 cup red wine or white wine vinegar

1 ∏ cups orange juice

3 tbsp orange zest

∏ tsp salt, or to taste

π tsp freshly ground black pepper


Heat a large, deep sauce pan over medium-high heat. Add the oil and onions. Cover and cook, stirring occasionally, for 20 minutes or until the onion is golden and caramelized.

Add the apples, cranberries, sugar, vinegar, 1/3 cup sage, 1 tbsp orange zest, orange juice, salt, and pepper and stir until the sugar is dissolved.

Cook for another 20 minutes until thick and syrupy and the apples are tender. Remove from heat.

Add the 2 tbsp zest and 2 tbsp sage. Stir to combine.

Serve with turkey.

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