When it comes to holiday table staples, cranberry sauce is as traditional as it gets. But if you’re looking for some zesty alternatives, you may want to try these three tasty options—a pickle, a ferment and a tangy-yet-sweet compote.

Parsnip-Carrot Pickle

3 cups water

2/3 cup sugar

1/2 cup cider vinegar

6 whole cloves

6 allspice berries

1–2 small dried red chiles

1 bay leaf

2 tsp yellow mustard seed

1 tsp ground turmeric

1 tsp ground ginger

4 tsp salt

2 medium parsnips, peeled, cored and cut into sticks 2” long and 1/4” thick

2 large carrots, peeled and cut into sticks 2” long and 1/4” thick

1 medium yellow onion, thinly sliced

1–2 fresh jalapeños, thinly sliced

Source: Roots: The Complete Guide to the Underground Superfood (Sterling) by Stephanie Pedersen

Hot Cinnamon-Quince Ferment

2 lb quince, cored and chopped

zest and juice of 1 lemon

1 tbsp salt

2 tsp grated fresh ginger

1 1/4 tsp ground cinnamon

1 tsp chile flakes

1/2 tsp finely ground white pepper

Yield: about 1 quart

Source: Fiery Ferments © By Kirsten Shockey and Christopher Shockey, used with permission from Storey Publishing

Honey Rhubarb Compote

1 lb fresh rhubarb stalks (leaves removed), washed and chopped small (or use frozen rhubarb)

1/4 cup fresh squeezed orange juice (juice from 1 medium-sized orange)

1/4 cup wildflower honey (orother local honey of your choice)

1 whole vanilla bean, sliced lengthwise and seeds scraped out

1. Place rhubarb, orange juice, honey and vanilla seeds and pod in a small saucepan. Bring to a simmer over medium heat; reduce heat to medium-low and let cook for 10–15 minutes, or until the rhubarb is cooked down and the compote is slightly thickened.
2. Remove from heat and let cool. Remove the vanilla pod. Use right away or store in the refrigerator for 3–4 days.

Yield: 2 cups

Source: The Bounty Hunter