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Our Passion for Food came from our Mom

Archive for the category “side dish”

The Best—and Easiest!— Cranberry-Orange Relish

Cranberry sauce was always an afterthought at our Thanksgiving meal growing up. The “SLUUP!” of the sauce coming out of the can. Half-hearted efforts to run a spoon through it to get rid of the ridges molded into the side. A single can more than supplied enough for our holiday table of at least 15 people (and many times over 20).

I never touched the stuff.
I moved to New England for college, and discovered fresh cranberries along the way. I was still suspect, of course, as is almost everyone who grew up with canned cranberry sauce. And then at some point I received The Women’s Day Cookbook, which had menus for “celebrations” from Tex-Mex gatherings to full-blown planning for Turkey Day. Included in that menu was a Fresh Cranberry-Orange Relish. It was so dang easy, I figured I’d give it a try.
It was amazing. I’ve added walnuts to mine along the way, a slight variation to the original recipe. I’ve even tried it with a granny smith apple too.
I can’t imagine Thanksgiving without this relish now. It’s a family favorite.
Fresh Cranberry-Orange Relish
1 navel orange (about 8 oz) unpeeled and cut into small chunks
1 bag (12 oz) cranberries, washed and stemmed
3/4 cup granulated sugar
1/3 cup walnuts (optional)
For garnish, orange twist and whole cranberries (optional)
Process all ingredients, except garnish, in a food processor, using pulsating setting, or on/off alternations until finally chopped.
Cover and chill for at least 1 hour. Garnish, if desired, before serving.

Minty Roasted Potatoes

We had these at a friend’s house years ago, and remembered them so fondly that we decided to have them be a part of our Easter Celebration.  (Can I say how much I love the Internet?  I googled the author’s name (I remembered that since we have one of her books) and potatoes with mint, and found this recipe!).  It comes from Sheila Lukins’ New Basics Cookbook.  We have one of her others, All Around the World, which is also fabulous

With the mint these take on a Spring quality, and we’ll serve them without the heavy gravy which is so Thanksgiving!  I hope you’ll like these as much as we do!

5 pounds red-skinned new potatoes
1 tablespoon finely minced garlic
3/4 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh mint leaves (from about 1 large bunch)
2 teaspoons coarse salt
Freshly ground black pepper, to taste

1. Preheat oven to 350°F.
2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.
3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 15 minutes before serving.

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