It’s easy to make delicious side dishes for Thanksgiving or any time of the year. You’ll love these easy to make recipes that will have your guests asking for seconds!
- 2 cups fresh or frozen cranberries
- 1 cup water
- 1 cup Sugar
- 1 tbsp fresh lemon juice
- 1 tsp orange zest
- 1 head of cabbage – cored and sliced very thinly
- ½ small carrot grated
- ½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- ¼ cup sugar
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper or to taste
- 4 large sweet potatoes – peeled and sliced
- 3 large apples – peeled and sliced
- 1 small onion – large chop
- Sea Salt to taste
- Black Pepper to taste
- 1 tbsp brown sugar
- 1 tsp cinnamon
- olive oil
- 6 large sweet potatoes
- 1/2 cup apple butter
- 4 tbsp butter
- sea salt to taste
- 1/2 tsp cinnamon optional
- 3 red beets
- 3 golden beets
- 1 fennel bulb
- 2 large apples
- 1/4 cup walnuts
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 3 tbsp unsalted butter
- sea salt and black pepper to taste
place all ingredients in a small sauce pan and bring to a boil, allow to continue a slow boil for 5 minutes
reduce heat and allow to simmer for 15 minutes, sauce will thicken
allow to cool for about 20 minutes, then refrigerate over night.
Cranberry sauce will become jellied when fully chilled.
Mix mayonnaise, sugar, vinegar, sea salt and black pepper in a small bowl, blending the ingredients completely. Allow to sit for about 5 minutes so sugar fully dissolves, then remix the ingredients
Mix together cabbage and grated carrot, then add in cole slaw dressing and mix well to make sure the mixture is thoroughly coated.
Refrigerate until ready to use.
Cole slaw needs to sit at least 4 hours before eating, and its best to make it the day before.
Peel and cut sweet potatoes into medium sized chunks, coat with olive oil and season with salt and pepper add onion chunks and place on a cookie sheet in a 350 degree oven for 15 minutes before adding apples.
Peel and cut apples into medium sized chunks, coat with brown sugar and cinnamon and place on cookie sheet with sweet potatoes after they have cooked 15 minutes and cook for an additional 15 minutes.
remove from oven and mix both together, place on a serving platter and sprinkle with chopped parsley.
Peel and cut sweet potatoes into medium sized chunks.
Place sweet potatoes in boiling salted water and cook for 15-20 minutes or until tender
drain potatoes well and in a mixing bowl add the potatoes and butter and whip until butter is melted.
Add in apple butter, salt, and cinnamon and whip until fully incorporated
place in serving bowl and serve immediately or keep warm in 200 degree oven until ready to serve
preheat oven to 375 degrees
clean and peel beets, then cut into small chunks
mix each color separately with olive oil, sea salt and pepper and place into roasting pan.
cut fennel bulb into the same size pieces and coat with olive oil, salt and pepper, then place in roasting pan with beets.
Place the roasting pan into the preheated oven and bake for 30-40 minutes, or until beets are soft*
While beets are roasting, peel and cut the apples into bite-size pieces and place them in a saute pan with 2 tbsp of butter and 2 tbsp of brown sugar, and cinnamon.
Saute apples for 5 minutes just to soften them up some, set aside.
In another saute pan add one tbsp of butter and 2 tbsp of brown sugar and mix well.
Add the walnuts and over a medium heat. coat the walnuts with the brown sugar mixture* tossing to get them completely coated.
remove the walnuts from the pan and place on parchment or a plate to allow the sugar to set.
When the beets are done, gently mix your compote together and serve warm.