Side Dishes
Apple-Stuffed
Acorn Squash
Cranberry
Apple Relish
Cranberry
Apple Relish (another one)
Cranberry and
Orange Relish
Fresh
Cranberry Compote
Sweet Potato
French Fries
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Apple-Stuffed Acorn Squash
Ingredients
3 small acorn squash
1 T butter
3 c Granny Smith apples, chopped
1 ½ c onion, chopped
1 c golden raisins
2 T light brown sugar
1 ½ t ground cinnamon
2 c cheddar cheese, grated (divided)
Directions
Wash squash, cut in half and scrape out
seeds. Place cut-side down on a baking pan. Bake at 350° for
40 minutes.
As squash bakes, sauté apples and onion in
butter until tender. Toss with raisins, brown sugar,
cinnamon and 1 cup cheese.
After 40 minutes, remove squash from oven,
turn over in pan and fill with apple mixture. Return to oven
for 10 minutes. Remove squash from oven, top with remaining
cheese and bake 10 minutes or until cheese has melted.
Makes 6 adult servings;
cut each serving half or quarters for children.
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Cranberry Apple Relish
Ingredients
1 lb whole cranberries, chopped
2 cups Granny Smith apples, chopped
3/4 cup honey
1 ¼ cup orange marmalade
Optional: 1 cup walnuts, chopped
Directions
Combine all ingredients
in a large mixing bowl. Cover and refrigerate for four hours
or overnight for best flavor.
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Cranberry Apple Relish
From Cooks.com
Ingredients
2 lbs. whole cranberries, coarsely chopped
4 cups peeled Granny Smith apples, coarsely chopped
3 1/2 cups sugar
2 cups orange marmalade
2 cups coarsely chopped walnuts, toasted
1/3 cup fresh lemon juice
Orange baskets; optional
Directions
Combine all ingredients in large mixing bowl.
Cover and refrigerate until ready to use. Serve in hollowed
out orange halves, if desired. Makes 9 cups. This relish
keeps indefinitely in the refrigerator. Great served with
meat dishes.
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Fresh Cranberry
Compote
Recipe adapted from Emeril's Creole Christmas
Cookbook, by Emeril Lagasse with Marcelle Bienvenu,
published by William Morrow, 1997
Foodnetwork.com
Ingredients
6 ounces fresh cranberries, rinsed and picked
over
1 tablespoon orange zest
1/2 cup sugar
1 cup water
Pinch of salt
Pinch of ground cinnamon
1 tablespoon cornstarch
1/4 cup fresh orange juice
Directions
In a non reactive, non-stick saucepan, over
medium, combine the cranberries, zest, 1/2 cup sugar, water,
salt, and cinnamon. Bring the mixture to a boil and cook for
10 minutes. Dissolve cornstarch in the orange juice. Add the
mixture to the cranberries and stir to blend. Simmer another
15 minutes until the mixture is thick. Remove from the heat
and cool completely. Cover and refrigerate until chilled.
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Cranberry and Orange Relish
 from
Real Simple Magazine
Ingredients
2 tablespoons unsalted butter
2 tablespoons grated fresh ginger
1/2 cup dark brown sugar
1 cup orange juice
16 ounces cranberries (fresh or frozen)
1/2 to 3/4 cup orange marmalade
1/2 teaspoon black pepper
2 tablespoons minced fresh cilantro (optional)
Directions
In a saucepan, over medium heat, melt the
butter. Add the ginger and cook, stirring, for 2 minutes.
Add the sugar, orange juice, and cranberries. Cook until the
cranberries burst and the sauce thickens, about 15 minutes.
Stir in the marmalade to taste (depending on desired
sweetness). Turn off heat. Stir in the pepper and cilantro
just before serving. Serve warm or at room temperature.
Make Ahead: Prepare the relish up to 5 days in advance,
omitting the pepper and cilantro. Cover and refrigerate.
Warm it to room temperature, then stir in the pepper and
cilantro before serving.
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Sweet Potatoes French Fries
Recipe by Dawn Albrecht
Ingredients
2 to 3 large sweet potatoes
Olive oil
Sea Salt
Directions
Preheat oven to 400 degrees. Peal and
slice sweet potatoes into ¼ to ½ inch fries. Coat with olive
oil and spread on a cookie sheet. Lightly sprinkle sea salt
over fries. Bake at 400 degrees for 30 minutes or
until slightly browned. Serve with ketchup or ranch
dressing.
Makes 4 to 6 servings |
