Thanksgiving: Cranberry-pear relish

I couldn't stand the canned cranberry sauce usually served at my in-laws for Thanksgiving. I tried a cooked version but it was too much effort and too much sugar. I stumbled upon this relish and have been making it for about five years. It is delicious! I added pomegranate seeds and they work really well. This is also a good recipe for children to make themselves (plus work on a little math when the recipe needs doubling!) and make a contribution to the annual feast. The original recipe also called for 3 tbsp. toasted and coarsely chopped pecans which I have omitted.

Ingredients:

1 small navel orange

1 (12-oz. bag fresh (or frozen) cranberries

1 Bartlett pear, cored and cut into large chunks

1/2 c. light brown sugar

1/2 pomegranate

pinch kosher salt

Wash and dry the orange. Cut the orange into small wedges. Including the peel, put the orange in a good processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover and refrigerate for at least 2 hours and up to 2 days.

Thanksgiving: Candied apple mallow yams

Another one of Susie's recipes. I usually double the recipe and use fresh sweet potatoes (about six large, different varieties for added color and texture) which can cook at the same time I put the potatoes on for the mashed potatoes. Susie's original recipe also called for 1/3 c. pecans. But Noah has a peanut and tree nut allergy so ... .

Ingredients:
3 17-oz, cans yams, drained
2 unpeeled granny smith apples, cored and sliced
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 c. margarine or butter
2 c. mini marshmallows

Toss apples in cinnamon and brown sugar. Alternate with yams in a 9-x-13 baking dish. Dot with butter or margarine. Bakes covered at 350 degrees for 35-to-40 minutes. Add mini marshmallows and bake uncovered until marshmallows brown

Susie's notes: This can be heated at any temperature. I usually put them in the over with the dressing or other Thanksgiving over dishes and let them go. The longer they cook, the more they candy.

Thanksgiving: Green Beans Sorrento

My Thanksgiving recipes are primarily from my mother-in-law, Susie Combs. This side is my favorite from her cookbook, My Mother's Recipes. Susie (and my mom, Rosario Lara) passed away last year. But she still maintains a strong presence in our celebrations by  way of all her recipes.

I usually double this recipe and place in the oven with the other sides while waiting for the turkey to get done (a tip from Susie). I added the capers to the recipe last year.

Ingredients: 1 1-lb. can French-cut green beans
2 tbsp. red wine vinegar
1 tbsp. sugar
2 tsp. crumbled oregano
1 tsp. garlic salt
1/2 c. black olives, halved
1 bottle of capers

Drain beans. Mix all ingredients together. Heat and serve.