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Come Party With Me: Classic Thanksgiving — Menu (Other Sides)

Besides mashed and sweet potato sides, no Thanksgiving meal is complete without the quintessential cranberry sauce. My fragrant recipe is flavored with fresh squeezed orange juice, brown sugar, and cinnamon sticks. The whole house will smell warm and delicious while this sauce bubbles away on the stove.

You could serve a crisp salad or creamed spinach, but sautéed green beans are the definitive Thanksgiving vegetable. Tossed with garlic, onion, and bread crumbs, these green beans are a crisp, melt in your mouth side dish. Get the recipes to both when you,

Cranberry Sauce
From Elena Osterreicher

2 12 ounce packages fresh cranberries
1 orange, zested
2 cups fresh squeezed orange juice
2 cups packed brown sugar
3 cinnamon sticks

  1. In a medium saucepan, add all of the ingredients and stir to combine.
  2. Add enough water to cover the mixture and bring to a boil over high heat.
  3. Reduce the heat to low and simmer, stirring occasionally, for about an hour.
  4. Taste the sauce for sweetness and adjust if necessary. If too tart, add a bit more sugar; if too sweet, add a bit more juice.
  5. Continue cooking, stirring occasionally, until the mixture is nice and thick in consistency, another 30 minutes to an hour*.
  6. Let mixture cool and serve with turkey, mashed potatoes, etc.

Serves 20-24.

Sauteed Green Beans
From Gay Lea

1/3 cup butter
1 cup coarse fresh breadcrumbs
1 small onion finely chopped
3 cloves garlic minced
1 lb fresh green beans, trimmed
1/2 cup chicken or vegetable stock

  1. For breadcrumbs: melt 2 tbsp of the butter in skillet over medium heat; add breadcrumbs.
  2. Cook, stirring, for about 5 minutes or until breadcrumbs are toasted and golden. Remove from skillet; set aside.
  3. Melt 3 tbsp of butter in skillet. Add onion and garlic; cook, stirring, for 3 minutes.
  4. Add green beans; cook, stirring, for 3 minutes.
  5. Pour in stock. Bring to boil, reduce heat and simmer, covered for about 8 minutes or until beans are almost tender.
  6. Uncover and cook, stirring, for 3 to 5 minutes or until liquid is absorbed and beans are tender. Stir in remaining butter until well glazed.
  7. Transfer beans to serving platter. Sprinkle with toasted breadcrumbs.

Serves 4-6.


Join The Conversation
aimeeb aimeeb 9 years
mama that works :)
GirlNinja GirlNinja 9 years
I like that there's orange juice in the cranberry sauce. I usually just take a can of the jellied kind, cut it into chunks, and stir in a can of orange slices. It's so good I eat it all year round!
mamaseacat mamaseacat 9 years
Sorry, but I prefer the canned. I'll give the beans a try.
terryt18 terryt18 9 years
Nothing says Thanksgiving so much as that oddly satisfying plop when the cranberry jelly slides out of the can...
mollywog mollywog 9 years
One year I decided to surprise my father by making real cranberry sauce.... he didn't like it at all! He loves the stuff in the can. But that's ok, because I don't like the stuff in the can and I found out I do like cranberry sauce made fresh! So this looks like a great recipe, but I won't be taking it to Dad's!
Knight-Who-Says-Ni Knight-Who-Says-Ni 9 years
The canned jelly is weirdly good. I want to hate it, but I eat it anyway!
verily verily 9 years
My cranberry recipe is very similar, but I also add brandy to it. I refuse to eat the canned jelly type; it's disgusting.
HonestMuffin HonestMuffin 9 years
i object! cranberry sauce is best in a spreadable state.
michichan michichan 9 years
Mm, sauteed califlower with breakcrumbs and parmesan is a good enough side for any day. The beans look promising though, but still pretty kitschy.
Gunnr Gunnr 9 years
Sorry, I am a jellied cranberry log girl.
misslarue misslarue 9 years
I might have to try the cranberry recipe-looks great!
Adrianne Adrianne 9 years
IDK...I kinda like the cranberry sauce that comes in a can... :oops:
aimeeb aimeeb 9 years
The beans are a must!
i-am-elle i-am-elle 9 years
I should try to make homemade cranberry sauce this year. Thanks for the recipe!
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