Photo: Craig Cutler
"I love Thanksgiving!" says Samuelsson, who grew up in Sweden. "When you're not raised with it, you can make the day exactly what you want." Most years he invites an international crew of friends. Samuelsson roasts the turkey and makes a carrot-cranberry sauce spiced with ginger, a nod to Swedish lingonberry chutneys, while his friends bring dishes from their homelands. "Together, we celebrate becoming Americans," he says.
DirectionsActive time: 30 minutes
Total time: 1 hour
In a large pot over medium heat, heat vegetable oil. Add garlic, carrots, chili, sugar, ginger, turmeric, chili powder, and mustard seeds, if using, and cook, stirring often, until spices are fragrant and sugar dissolves, about 5 minutes. Stir in broth and vinegar, bring to a simmer, and cook 10 minutes, scraping up any browned bits and stirring occasionally. Add 2 cups water, cumin seeds, and mangoes, return to a simmer, and cook 20 minutes more.
Stir in cranberries, prunes, lime juice, and honey; return to a simmer and cook until thickened, about 30 minutes more.
Remove from heat, stir in salt, and set aside to cool to room temperature. Stir in chives and cilantro, if using, and serve.
Adapted from New American Table, by Marcus Samuelsson (Wiley 2009).
From the November 2011 issue of O, The Oprah Magazine
We Hear You!