recipe source: food magazine
My father has an obsession with cranberries during the holidays. Rather than have him resort to cranberries out of the can, I decided to experiment with a new recipe; this was a big hit at the table.
- 1 package fresh cranberries
- 1 cup dried cherries
- 1 cup sugar
- 2 cups water
Step one: In a large sauce pan, combine the ingredients and bring to a boil.
Step two: Simmer for 20-25 minutes until most of the berries have burst and the liquid is syrupy.
Step three: Cover and chill in the refrigerator.
This is a great side dish for Thanksgiving or Christmas. I cannot emphasize to you how delicious and easy this is. I planned to have leftovers, but not a single piece was left in the bowl despite making two batches.
You will need:
- 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2 inch pieces
- 1/3 cup maple syrup
- 2 tbs butter, melted
- 1 tbs lemon juice
- 1/2 tsp salt
- 1/2 cup walnuts
- 1/2 cup dried cherries
Step one: Preheat oven to 400 degrees
Step two: Arrange potatoes in an even layer in a 9 by 13 inch glass baking dish.
Combine maple syrup, butter, lemon juice, salt and pepper in a small bowl.
Step three: Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook for 30 minutes. Add walnuts and cherries and stir. Cook for 15-20 more minutes.
I stole this idea from my friend who is a wonderful cook. Shhhh! This pairs well with chicken, turkey or any kind of beef dish. It is quick, delicious, and easy.
All you need:
- small red potatoes or fingerlings.
- Brussel sprouts, five or six
- olive oil
- salt and pepper
- Preheat the oven to 375. Trim the ends off of your Brussel sprouts and asparagus.
- Half the Brussel sprouts.
- Wash and cut potatoes into quarters or slices.
4. Lightly toss the potatoes with olive oil and minced garlic
5. Arrange on a cookie sheet with asparagus and Brussel sprouts. Drizzle with a little more olive oil. Salt and pepper to your taste
6. Roast the vegetables for 25 minutes. Flip the potatoes once, about halfway through.
Note: you can use sweet potatoes, instead or add fresh herbs for endless variations on the same theme.