Do you like a little kick with your turkey? Try this Cranberry Sriracha sauce.
1 Pint Cranberries
3 Fresno Chilies (de-seeded)
1 Orange (zest and juice)
2 teaspoons Salt
2 teaspoons Palm Sugar
1 teaspoon yogurt
Puree together, cover, and let sit on kitchen counter for 3-4 days to ferment.
If you see some growth on top, scoop it off and continue. When you see bubbles in the mix, it's fermented.
Boil, strain (if you want a smooth consistency, not necessary), and you're ready to eat.