Shonal's Thanksgiving Turkey Glaze


2 cloves              Garlic

2 medium            Shallots

8 slices               Jalapeños, pickled

1 cup                   Roasted Red Peppers

1 tsp                    SplenDishes House Blend

2 cups                 Dry White Wine

1 6oz jar              SplenDishes Cranberry Jelly

3 Tbsp.                Olive Oil



Combine garlic, shallots, jalapenos and roasted red peppers in food processor, pulse until well combined. Add to sauce pan, along with SplenDishes House Blend with olive oil on high heat and sauté for about 3-4 minutes.

Add SplenDishes Cranberry Jelly and stir until dissolved. Stir in white wine, bring to a boil, then lower heat and simmer for about 15-20 minutes until slightly thickened.


To baste: In the last hour of cooking turkey, baste every 20 minutes, until done.

*can be made ahead of time and stored in fridge until ready to use.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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