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Cranberry Sauce 1 and 2
Cranberry Sauce 1
Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
3 Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest.
Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.
Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
Cranberry Sauce 2
Wash bag of cranberries under cool water, then dump into a medium saucepan. Pour in 1 cup of cranberry juice (or whatever juice you choose). Pour in 1 cup maple syrup.
Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy). Stir together and turn heat on high until it reaches a boil. Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.
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Sweet Potato Gratin
Sweet Potato Gratin
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4-cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes.
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Classic Sweet Potato Casserole
Classic Sweet Potato Casserole
Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
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