![15143_182242177448_533922448_2887944_5842331_n 15143_182242177448_533922448_2887944_5842331_n](http://thecooksnextdoor.files.wordpress.com/2009/11/15143_182242177448_533922448_2887944_5842331_n1.jpg)
SWEET POTATO AND CRANBERRY STUFFING
(adapted from Country Living 2008)
4 Tbsp. butter
1 onion, chopped
1 pound sweet potatoes, peeled and cut into 1/4-inch dice
2 Tbsp. maple syrup
1 c. dried cranberries
2 Tbsp. fresh chopped sage
1 tsp. salt
ground black pepper to taste
8 c. white bread cut into 1/2-inch cubes
1 3/4 c. chicken broth
Heat oven to 350F. Lightly butter a 9x13-inch baking pan.
Melt 3 Tbsp. butter in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes.
Reduce heat to medium, add potatoes, and cook until soft and onion is browned, about 15-20 minutes. Add maple syrup, cranberries, and 2 Tbsp. water. Cook until cranberries plump, about 3 minutes. Add sage, salt and pepper and cook 1 minute more.
Remove from heat and toss in bread and broth.
![Image052 Image052](http://thecooksnextdoor.files.wordpress.com/2009/11/image052.jpg)
Transfer to prepared baking dish and dot with remaining butter. Bake until heated through and top is golden (30-40 minutes).
Serves 10.
![relish relish](http://thecooksnextdoor.files.wordpress.com/2009/11/relish.jpg)
This is my favorite way to have cranberries on Thanksgiving. This relish is fresh and tangy with just enough sugar to take away the sourness of the cranberries. I always have seconds and am always happy for leftovers (which go well in a fruit salad).
FRESH CRANBERRY-ORANGE RELISH
(Heather)
1 whole orange (peel included), washed, seeded, quartered
1 12-oz. bag fresh cranberries, washed
1/3-1/2 c. sugar
Place the quartered orange and cranberries in your food processor or blender. Pulse until evenly chopped in fine pieces. Add sugar to taste. Refrigerate until serving.
Serves 12.
![cr2 cr2](http://thecooksnextdoor.files.wordpress.com/2009/11/cr2.jpg)
CRANBERRY SAUCE
(Alaina)
It should be noted that this is adapted from a recipe that my brother came up with!
1 c. water
1 c. sugar
1 - 12 oz. bag of cranberries, washed and sorted
1 tsp. lemon zest
1 tsp. orange zest
1 oz. brandy
Cook water, sugar, and cranberries together until cranberries begin to pop - about 10 minutes. Add zests and brandy and cook for 3 minutes more. Cool and chill.
Can be made ahead and served at any temperature.
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