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Part 2: Cranberry Citrus Sauce & Green Bean Shallot Salad

Allergy Free Thanksgiving Series

PART TWO of my Ultimate Thanksgiving Prep Series includes the recipes for my Cranberry Citrus-Cider Sauce and a cold Green Bean and Shallot Salad with Champagne Cider Vinaigrette.

This is a two-for-one post. Yes. You get both recipes here in an effort to not turn this into a ten part series. I know. You do not have to thank me. I just like you all that much and want to keep your lives as simple as possible.

First up…this cranberry sauce.  There are so many reasons to love this sauce:

It is truly one of the easiest parts of the entire meal.

It makes your home smell amazing while it is simmering.

You can make it the day before the meal since it actually gets even better as it sits.

And best of all, your guests will love it and think that you worked really hard on it (let them think that – do not blow your cover).

Cranberry Citrus Sauce

Cranberry Citrus-Cider Sauce

(Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free)


  • 1/2 teaspoon: grated orange zest
  • 1/2 cup: freshly squeezed orange juice
  • 1/2 cup: Spiced Cranberry Cider (Trader Joe’s has a wonderful one) or Spiced Apple Cider
  • 1 (12 ounce) bag: fresh cranberries
  • 2/3 cup: brown sugar
  • 1/3 cup: pure maple syrup (organic, if possible)
  • 1/2 teaspoon: ground cinnamon
  • 1: cinnamon stick, for simmering


1.  In large sauce pan, add zest of oranges, juice of oranges, cider, cranberries, brown sugar, maple syrup, ground cinnamon, and cinnamon stick.

2.  Bring to a boil over high heat, stirring occasionally.

3.  Reduce heat to medium and simmer uncovered for 7 – 10 minutes, or until most of the cranberries pop, still stirring occasionally.

4.  Once most of the cranberries have popped, remove from heat and allow to cool. Remove cinnamon stick. Then spoon mixture into serving bowl and refrigerate until well-chilled (about 3 hours or up to 3 days). Mixture will thicken as it chills.

Green Bean and Shallot Salad

Now for this Green Bean and Shallot Salad with Champagne Vinaigrette.

You can also use Haricots Vert for this salad. An exotic twist? Ahh…but no. They are really only a longer thinner French cousin of our typical American green bean.  But does it not just sound so much fancier to say you are serving Haricots Vert and Shallot salad (instead of plain ole’ green beans)?

Okay, since there is not too much you can say about a Green Bean (excuse me, Haricots Vert) and Shallot Salad, let us get on with the recipe. After all, you probably are juggling the Thanksgiving meal right about now and you do not have time to read some witty banter about a silly salad.

Green Bean Shallot Salad & Champagne Vinaigrette

(Gluten-Free, Egg-Free, Nut-free, Soy-Free, Easily Dairy-Free)


  • 2 pounds: green beans (or Hericots Verts), trimmed
  • 3: shallots, VERY finely chopped
  • 1 Cup: grape tomatoes, quartered
  • 1 Tablespoon: balsalmic vinegar
  • 1 Tablespoon: Champagne vinegar
  • 1/2 teaspoon: sea salt
  • 1/2 teaspoon: sugar
  • 1/4 Cup: good quality olive oil
  • 1/2 Cup: fresh basil, finely chopped
  • 1/2 Cup: Romano cheese, grated (For Dairy-Free version, omit entirely, or replace with Parma! Raw Parmesan Cheese Alternative, if not Nut-Free)


1.   Prepare a large bowl of ice water and set aside.

2.  Bring a 1/2 inch salted water to boil in a large saute pan. Add green beans, cover, and cook until green beans are tender to the bite and water has evaporated, 3 – 4 minutes (depending on your desired crispness).

3.  Immediately plunge green beans in ice water to completely cool and stop cooking process. Dry thoroughly.  Then place green beans and chopped tomatoes in serving bowl.

4.  Combine shallots, vinegar, and salt in another bowl and then gradually whisk in sugar and oil.  Add basil.

5.  Pour enough dressing over beans and tomatoes to coat.

6.  Mix in 1/4 cup of cheese (if Dairy-free, omit entirely, or use Parma, if not Nut-Free), and season with any additional salt, to taste.

7.  Cover and chill.  Can be made up to this point the day before.

8.  Before serving, just top with remaining ¼ cup cheese (unless Dairy free -then omit entirely, or use Parma, if not Nut-Free).


PART 1: The Menu and The Plan of The Ultimate Thanksgiving Series

PART 2: Cranberry Citrus Cider Sauce AND Green Bean and Shallot Salad with Champagne Vinaigrette.

PART 3: The Gluten-Free Cornbread Recipe for the stuffing (with the Variation to make the Savory Cornbread Rosemary Muffins to go with the meal) and Crock Pot Mashed Potatoes.

PART 4: The Gluten-free Cornbread and Crusty Bread Stuffing I have been promising (and trust me, you will not want to leave out the secret ingredient).

PART 5: Cider Glazed Brined Turkey with Apple Brandy Gravy

PART 6: Toffee Pecan Caramel Apple Streusel (Gluten-free and Egg-free already, but ways to make this baby Dairy-free and Nut-free as well) and Crustless Pumpkin Streusel Pie.

PART 7: The MASTER Shopping List

PART 8: The Recap, with links to everything.

  1. On November 10, 2010 Maggie said

    Yum! I love to see a new twist on green beans! The dressing sounds fantastic, though I’ve never heard of champagne vinegar and will have to look for it. I also like the looks of your cranberry sauce. I love cranberry sauce! And I love apple cider – we’re lucky to get it weekly for most of the winter at our year-round farmer’s market! Although I won’t be doing the American thanksgiving thing (unless you invite us down), I will come back and try these at Christmas!

    • On November 10, 2010 Cook It Allergy Free said

      Hi Maggie! Consider yourself officially invited to our Thanksgiving meal.
      And, you have to try champagne vinegar. I think it gives such a nice flavor to vinaigrettes!! And lucky you to get fresh Apple Cider at your farmer’s market all the time! Yum!

  2. On November 10, 2010 InTolerantChef said

    One should not mock the use of witty banter.

    • On November 10, 2010 Cook It Allergy Free said

      LOL InTolerantChef! You are so correct! We should never mock that! 😉

  3. On November 11, 2010 Melody said

    I make a cranberry sauce every year, same as I always have. However, this one looks FANTASTIC! I can’t wait to try this instead! YUMMY!

  4. On November 11, 2010 glutenfreeforgood said

    Wow, what a gorgeous post. I’m so bummed that we don’t have Trader Joe’s here (sniff, sniff). I love the idea of cider sauce with maple syrup. I love green beans with cherry tomatoes (or grape tomatoes). I do a roasted green bean with tomatoes and kalamata black olives that’s delish as well. You’ve inspired me to get my act together for the holidays and start thinking about what I’m going to do. Either that, or totally copy you. =)

    Thanks for all these great prep tips!
    Peace, love and cranberries.

    • On November 11, 2010 Cook It Allergy Free said

      Ahh, thanks Melissa! Your roasted green beans with tomatoes and kalamata olives sounds amazing. Is that one on your blog?
      What a bummer that you do not have a Trader Joe’s near you. They have a pretty good selection of gluten-free items, but it is their prices that I love the most!
      And, by the way, I would love for you to totally copy me. Imitation is the best form of flattery! LOL

  5. On November 12, 2010 Alisa Cooks said

    Those both look gorgeous! Definitely not living without anything with Thanksgivng dishes like these Kim!

    • On November 14, 2010 Cook It Allergy Free said

      Alisa! Thanks so much, my friend. Wish you were coming to AZ for T-giving! 😉

  6. On November 12, 2010 Shirley @ gfe said

    Oooh, I’m all about that salad–divine! I’ll take it either way, please … green beans or haricot verts. I profess that I do think I’d like the latter better in salad. You are amazing with this series, Kim, although if I took away your cider or ACV, it seems like you might have a hard time cooking. LOL Seriously, love those flavors, so no problem there! 😉


    • On November 14, 2010 Cook It Allergy Free said

      Shirley, I had to laugh out loud, literally, when I read what you wrote about taking away my cider or ACV. I have a serious addiction apparently. Maybe I should change the name of my blog to Cook It with Apple Cider. hehe.

  7. On November 15, 2010 Julie said

    I’m allergic to oranges, but can do grapefruit (also allergic to lemons, but can do lime, which I think is odd). I’ve seen so many cranberry/orange cranberry sauce recipes this year and am wondering if it’d be ridiculous to try using grapefruit (I checked out your recipe specifically b/c of the word “citrus” instead of “orange” hoping maybe it wasn’t a ridiculous thought). I realize that oranges are much sweeter than grapefruit (although I LOVE grapefruit and find ruby red ones to be very sweet), so now I’m wondering if maybe mango juice would work well in place of orange juice. I’ve never experienced the harmony of cranberry/orange, so I really don’t know where to begin with finding an alternative to the orange. Would it be best to just leave it out? Thanks in advance! ~Julie

    • On November 15, 2010 Cook It Allergy Free said

      Hi Julie, if you can do grapefruit you can totally replace the oranges with grapefruit. I actually have had a delicious cranberry grapefruit sauce at a restaurant before. It had no orange in it. And in place of cinnamon, there was ground ginger. It was soo good. So by all means, go ahead and make it with grapefruit! 😉 Come back and let us all know how it is and maybe I can include an alternative in the recipe for next year! 😉

  8. On November 15, 2010 Tia said

    After chasing Max around for a few hours, I finally got to the next post.

    Mmmmmm. Green beans. I am always looking for a new way to fancy up my green beans. Calling the Hericots Verts should help, but I don’t know how to pronounce. I’m pretty sure what I am saying in my head is so not right. 😉

    Oh, and I really want to try that cranberry cider. Saw it this weekend while grocery shopping. Perhaps in the cranberry sauce this year?


    PS – As per the other comment, I would say you gave us great stories. I don’t ever remember laughing that had with three women I, technically, met just a few hours before. 🙂

    • On November 16, 2010 Cook It Allergy Free said

      Okay, Tia, the correct pronunciation of Hericots Verts is: ah-ree-koh VEHR.

      Oh, and I am so glad that my directionally-challenged antics had you gals laughing so hard! 😉

  9. On November 18, 2010 Lizzy Rex said

    Kimmy your cranberry sauce looks amazing! I think I may make it since we won’t be back in Phoenix!! I am excited to try it-bring a little Phoenix to Santa Monica. Sorry we won’t be seeing you next week! Hugs

    • On November 18, 2010 Cook It Allergy Free said

      Lizzy, so so sad that you will not be here. Suzy and Katie and I are trying to plan a little adult-only holiday party when you come at Christmas, maybe at my house. I hope you and Dave have a wonderful Thanksgiving…I think you’ll like the cranberry sauce. We will totally miss you but look forward to seeing you in December!

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