Maple Orange Cranberry Sauce2 bags (12 ounces each) fresh or frozen cranberries, thawed
1/2 cup sugar
1/2 cup maple syrup
1/2 cup orange juice
1 tbsp finely grated orange peel
1/4 tsp salt
1/4 tsp pepper
Simmer cranberries, sugar, maple syrup, orange juice, finely grated orange peel, salt, and pepper in medium saucepan on medium-high 10 to 15 minutes or until slightly thickened.
Courtesy of Good Housekeeping Magazine
Our Thought: Make ahead to allow the flavors to fully combine; plus it will be one less thing to make the day of!
Spinach-and-Cheese PuffButter, for baking dish
3x 10 ounce packages frozen chopped spinach, thawed and squeezed dry
1 1/2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
1/4 tsp ground nutmeg
1. Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
2. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.
Butter-Pecan Sweet Potatoes8 medium sweet potatoes (5 pounds)
2 tbsps olive oil
2 tbsps butter, cut into small pieces
2 tbsps light-brown sugar
1/3 cup pecan pieces
1/8 tsp cayenne pepper
1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
3. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.