Thanksgiving always reminds me of my Grandma Rose. She was a character with a life of her own, not a warm and fuzzy Grandma at all. She could cook a small range of things really well though she was much more interested in playing cards.

Twice a year, she focused on family dinners and went all out, cooking for however many days it took. Then she went off to play cards. There was plenty of family criticism about that particular activity from her various nieces (she played poker) but she’d laugh it off saying “I’m a wicked woman.”  Her turkey stuffing was wicked, too. Last week I posted the recipe I’ve always used, which was inspired by hers.

As Grandma Rose got on in years, she stopped cooking. Thanksgiving was moved to my stepmom’s house – the origin for this cranberry sauce and the baked sweet potatoes (though I must admit I ditched the marshmallows on those about 10 years ago after my stepdaughters complained they weren’t healthy).

I know that many families have recipes for similar side dishes. So why am I sharing these? Perhaps someone is looking for a change. If so, look no further.

Cranberry-Orange Sauce
10 to 12 servings

2 (12-ounce) bags fresh cranberries, rinsed and drained
Peel of 1 small orange
1-3/4 to 2 cups sugar
2/3 cup orange juice
3 cups water

Put cranberries into a 4- to 6 quart kettle. Use a citrus zester or fine grater to remove the colored part of the orange rind and grate it over the berries. Juice the orange and add 2/3 cup with sugar and water to the pot.

Cover and heat to simmering. With pan cover slightly ajar, simmer 25 minutes. Uncover and simmer until slightly thickened about 15 to 20 minutes longer.

Puree half the cooked cranberry mixture then return it to the pan and thoroughly mix it in. Cool and refrigerate until serving time.

Pineapple-Brown Sugar Sweet Potatoes
Makes 6 to 8 servings

2-1/2 pounds sweet potatoes or yams (4-5 medium)
¾ dark brown sugar, packed
¼ cup warm melted butter
1 can (20 ounces) crushed pineapple
Salt and pepper

To cook the sweet potatoes

Put the potatoes or yams in a 6-quart pot fitted with a vegetable steamer. Add water to touch the bottom of the steamer insert. Cover and steam on high heat, checking water level every 20 minutes and adding boiling water as necessary, for 1 hour or until potatoes are easily pierced with a sharp knife. Cool until potatoes can be handled easily, peel and cut in chunks.

(Alternately, potatoes may be boiled for 35 to 40 minutes, or wrapped in foil and baked).

Put the brown sugar and butter into a food processor fitted with the metal blade. Process until smooth. Add the warm potato chunks and process until smooth and the sugar is evenly mixed in.  Transfer to a mixing bowl. Drain the pineapple; set liquid aside for another use. Stir in the crushed pineapple until evenly mixed. Adjust seasoning to taste with salt and pepper.

Transfer sweet potatoes to a 2-1/2 quart casserole or heatproof baking dish. Make design on top with a spatula to finish it nicely. Cover and refrigerate as long as 2 days in advance.

To heat for serving

Bring potatoes to room temperature for 2 to 3 hours. Heat oven to 350 degrees. Bake on middle rack for 40 minutes or until a knife inserted into the center is withdrawn hot. Can be loosely covered and kept warm for 1 hour.

Notes from moi

Sweet potatoes vs. yams – These are frequently marketed and labeled as the same thing. They are both edible tubers, wonderfully healthy, and look similar. And while they can be used more or less interchangeably they are from different vegetable families — sweet potatoes from Convolvulacae and yams from Dioscoreaceae (paging all botanists.) Yams have a more intensely orange flesh and slightly sweeter flavor. Sweet potatoes are more delicate in flavor and color.

Why pineapple in sweet potates? – I’m from California Luau-country where they put pineapple in cheesecake and barbeque marinades as well. Besides, I love pineapple.

Why do I puree the cranberries? – To be truthful, I don’t love eating big pieces of the berry skins. Sometimes I finely chop the cranberries before cooking them; or I puree half the cooked sauce. Adjusting the texture is merely a question of refinement.

Please leave your comments and any questions. I ♥ to hear from you.

Tags: cranberry-orange sauce, pineapple sweet potatoes, Thanksgiving recipes