Thanksgiving Sides

 

Thanksgiving sides that steal the show. Ever Ready has lots of ideas to help you plan and prepare dishes ahead of time. 

Cranberry Cherry Sauce

Cook's notes: A flavorful sauce is the perfect side for turkey, chicken, pork, or salmon. It can be made a few days in advance and kept refrigerated. Also a great basting sauce for grilled meats. Don't skip the wine part. For some inexplicable reason, it really enhances the sauce flavor :)

Ingredients:

• 3 tablespoons cornstarch mixed with 1/4 cup cran-cherry juice
• 12 oz. cran-cherry juice
• 1 cup of water
• 1 cup dark brown sugar
• 2 large cinnamon sticks broken in half
• 1/4 teaspoon allspice
• 1-5 oz. package of dried tart cherries
• 1-12 oz. bag fresh cranberries
• 1/4 cup dry red wine like a Merlot, Cabernet or Malbec

Directions:

• Whisk 3 tablespoons cornstarch into 1/3 cup cran-cherry juice and set aside
• In a saucepan, add the rest of the 12 oz. cran-cherry juice, 1 cup of water, brown sugar, allspice, and cinnamon sticks.
• Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. Add the dried cherries and reserved cornstarch mixture. Cook 2 minutes until the sauce is slightly thickened.
• Add in cranberries and cook till berries pop, about 9 minutes, over medium heat.
• Remove from heat and transfer to a bowl; stir in wine.
• Cool and remove cinnamon sticks.
• Cover with plastic wrap and refrigerate until serving.

Cranberry Clementine Green Salad

Cook's notes: I used a mixture of romaine and baby spinach for the salad. If clementines are not available, use small mandarins. The salad really shines when dressed with Honey-Cider Poppy Seed Dressing. It can be made ahead and placed in a screw-type jar, refrigerated until needed. The dressing is enough for 6 salad servings.  

Salad Ingredients:

• 1/2 cup dried cranberries
• 3/4 cup boiling water
• 3/4 cup toasted pecans
• 4 clementines, peeled, halved and sliced
• 1/2 small red onion, sliced in rings
• 8 cups mixed greens
• 1/2 cup  pomegranate arils (found in produce) 
• 1 large cucumber, diced into bite-sized pieces

Salad Directions: 

• Place cranberries in a small bowl. Pour boiling water over and allow to soak for 3-5 minutes. Drain and set aside. 
• Toast the pecans
• Mix greens with clementines, onions, cucumbers, pecans and pomegranate arils in a large bowl. 

Honey Cider Poppy Seed Dressing

Ingredients:

• 2/3 cup olive oil
• 1/3 cup good quality white balsamic vinegar
• 3/4 cup honey 
• 3 teaspoons diced green onions
• 2 teaspoons ground mustard 
• 2 teaspoons poppy seeds
• Sea salt and pepper to taste

Directions:

Mix all ingredients in a blender. Refrigerate in a screw-type jar and reshake before using. 

Autumn Roasted Vegetable Medley