Zest/juice of 1 orange
1 (12-oz) bag fresh cranberries
1 (12-oz) jar cherry preserves
1/2 cup dried cherries
•Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (1/2 cup).
1.Combine all ingredients in medium saucepan; bring to a boil.
2.Reduce heat to low; simmer and stir 10-12 minutes or until cranberries have burst and liquid has reduced to a syrup consistency. Serve relish warm or chill until ready to serve.
Total Time: 20 minutes (Makes 12 servings.)
5 tablespoons unsalted butter
2 medium sweet potatoes
2 medium baking potatoes
2 large carrots
2 large parsnips
2 tablespoons canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1 (9-oz) package apple crisp mix
1/2 cup golden raisins
1.Preheat oven to 400°F. Cut butter into small cubes; place in small bowl to soften.
2.Peel potatoes, carrots, and parsnips; cut all into 1-inch cubes and place in medium bowl. Toss vegetables with oil, salt, pepper, and cayenne pepper. Transfer to 13- x 9-inch baking dish; bake 10 minutes.
3.Add apple crisp mix to butter; blend with fork until crumbly. Remove vegetables from oven; stir in raisins and top with crisp mixture. Bake 20-25 more minutes or until vegetables are tender and topping has browned. Serve.
Active Time: 15 minutes Total Time: 50 minutes (Makes 12 servings.)