Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Cranberry - Orange Sauce

Christmas, condiments, Dinner, Holiday, Sauce, Thanksgiving, veganTove Balle-Pedersen1 Comment
Cranberry - Orange Sauce

Cranberry - Orange Sauce


I'm cooking my first Thanksgiving dinner this year, making my first turkey. Even though I have never roasted at turkey before, I do sometimes make cranberry sauce for the traditional Danish Christmas dinner. This is my favorite recipe:

Makes about 2 cups.


  • 1 orange, zest and juice

  • 200 ml water

  • 125 g sugar

  • 340-350 g fresh or frozen cranberries


Heat orange juice, orange zest, sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved.

Stir in cranberries and bring it to a boil, reduce heat and let simmer until sauce has  slightly thickened, about 5-10 minutes, and most of the berries have bust.

Let cool completely before serving.


Apple Pie-tini

Drinks, Holiday, ThanksgivingTove Balle-PedersenComment
Apple Pie-tini

Apple Pie-tini

Happy Thanksgiving to all my readers in the US (and Americans in general).

As a somewhat newly arrived Dane in the US, Thanksgiving is a Holiday we just have to pass to get to the December celebration. I have never been too fond of turkey. Well, I had a very good roasted turkey at a Thanksgiving celebration at my dorm in Denmark. We had an American exchange student (Andy) living there, and we all went all in on making a big Thanksgiving celebration with him. And as for most dinners with young people at a dorm, it turned in to a great Party. This party is still my fondest Thanksgiving memory.

I hope you all are enjoying the holiday.

Makes 2 drinks



  • 90 ml vanilla vodka

  • 90 ml apple cider, unfiltered

  • 25 ml lemon juice

  • 1-2 tablespoons honey


  • 1 apple, in slices sprinkled with lemon juice

  • 2 cinnamon stick


  • lemon juice

  • baker's sugar (extra fine sugar)

  • ⅛ teaspoon ground cinnamon


Cut up the apple and sprinkle the slices with lemon juice to prevent them turning brown.Mix sugar and cinnamon on a shallow plate. Make sure not to have any lumps of sugar. Pour some lemon juice in another shallow plate. Dip the rims of the glasses in the lemon juice, shake them to remove any excess juice. Dip the rim of the glasses in the sugar mixture, making sure to cover all of the rim.

Mix the ingredients for the drink in a shaker with ice. Pour the drink into the glasses and decorate with apple slices and cinnamon sticks.


Getting Ready for Thanksgiving

Dinner, Sides, Thanksgiving, VegetablesTove Balle-PedersenComment

This week is all about getting ready for Thanksgiving here in the US. Every store is filled with turkey, stuffing, cranberries and gravy. 

I took a look back on my recipes, to see which ones would be perfect as Thanksgiving dinner sides. And here is my top 3.


Brussels Sprouts Purée  

Sweet creamy purée with a crunchy brussels sprouts salad on the top.

A new way to serve brussels sprouts. This one can make any kid and adult love brussel sprouts.




Sweet, smokey scalloped hasselback sweet potatoes.

highly addictive and a must-have at your Thanksgiving dinner.





Roasted Winter Squash, A healthy colorful side. The sweetness of the squash is well balanced with the onions and chili. 



Scalloped Hasselback Sweet Potatoes

Christmas, Dinner, Holiday, Sides, Vegetables, ThanksgivingTove Balle-Pedersen4 Comments
Scalloped Hasselback Sweet Potatoes

Scalloped Hasselback Sweet Potatoes

Thanksgiving is just around the corner, and maybe its time to change up some of the sides. I really loved the scalloped hasselback potatoes I've posted previously, and thought that I might work with sweet potatoes too. The smoked gouda and the sweet potatoes and with the caramelized crunch works perfect.

I have a feeling that these sweet potatoes could very addictive. I might have to put a waring label on this post. 

Serves 4-6 people.


  • 2 pounds sweet potatoes

  • 6 fl oz (5 dl) heavy whipping cream

  • smoked gouda

  • 2 sprigs thyme leaves, leaves only

  • salt

  • 1-2 tablespoons brown sugar


Preheat the oven to 400℉ (200℃).

Grate the cheese, and mix it with cream, thyme and some salt.

Peel the potatoes and slice them thinly on a mandolin. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice. 

Purple and orange sweet potatoes

Purple and orange sweet potatoes

Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.

Cover dish with tin foil, and bake the potatoes for about 35 minutes until  the potatoes are tender when pierced with a knife

Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5-10 minutes until the sugar has caramelized.

When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving.


Brussels sprouts purée

SidesTove Balle-Pedersen2 Comments
Brussels Sprouts Puree.

Brussels Sprouts Puree.

Brussels sprouts and me had always had a hate hate relationship. I hate hate hate them. Why?? Well They looked cute, and are actually really pretty on the stalk.

But the taste was bitter, and the way my mom served them in a white sauce was not very interesting.

One night I had them roasted with garlic and bacon, OMG it was a good, really good. What is not better with bacon? Months later one of my danish friends served this dish for me, and it was love at first bite. I didn't need any steak, just pass me some more brussels sprouts purée.

This dish was created by Claus Meyer.



  • 700 g brussels sprouts
  • 50 g butter
  • sea salt
  • black pepper (freshly ground)
  • 1 tablespoon honey
  • 1 tablespoon lemon juice


  • 1/2 lemon (lemon juice and zest)
  • 3 tablespoons canola oil
  • 1/2 teaspoon honey
  • sea salt
  • black pepper (freshly ground)


  • 2 shallots (or some thin sliced red onions)
  • 1/4 cup Italien parsley
  • leaves from the brussels sprouts.



Rinse the brussels sprouts, Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Save some of the green outer leaves for the salad. Set them aside in cold water.

Boil a pot of salted water. Cut out the brussels sprouts into quarters and blanch for about 2 minutes until they are tender, but not overcooked.

Put the still hot brussels sprouts directly in a blender and puree them with cold butter, salt, pepper, honey and lemon juice.


Mix up the dressing.

Chop the shallots finely and chop the parsley roughly. Drain the water from the brussels sprout leaves, and wipe them dry. Mix the shallots, brussels sprout leaves, parsley with the dressing.

Serve the salad on top of the puree.

The purée can be served hot or cold with a nice steak or roast. This could be a great side for Thanksgiving.