Giangi's Kitchen

Every year I ask myself the same question: should I prepare the same side dishes as last year and keep everyone happy or should I be brave enough to shake things up a bit and create new recipes that hopefully  will become our new favorites? I am getting already resistance from my family and decided to prepare a few dishes early on, as a taste test to see how they are received. Thus far the new vegetables side dishes are the only one that everyone is open to embrace.

As our Thanksgiving is nearing, my mind is already at work on bringing colorful and delicious dishes to our Thanksgiving table and complimenting our Chestnut stuffed Turkey.  I love to have a colorful table and making a romantic setting with lots of small candles intertwining with low bouquets of flower right in the center of the table. My serving dishes are very neutral as I do not want to take away from the food, but focusing on the food itself.

I would like to share with you a few of our favorite side dishes that may spark your taste buds, and hopefully they will become your new Thanksgiving side dishes favorite in your home.

Cranberry Sauce with Apricots, Raisins and Orange

Our all time favorite. The recipe is simple and can be prepared ahead and stored in the refrigerator. Colorful addition to your table. The pairing of the sweetness of the apricots and raisins and the little bite of the cranberries, just burst into your mouth and we cannot get enough of it. The recipe makes so much that we always have leftovers and look forward to Turkey, Cranberry sauce sandwiches.

Brussels Sprouts with Almond, Bacon and Cranberries

When it comes to Thanksgiving dinner we always have two  vegetables side dishes that are prepared, and this year  Brussels Sprouts with Almond, Bacon and Cranberries will be making the first appearance along side  Green Beans Gremolata. It seams I never make enough and always run out.  Both dishes are so fresh and crisp and what I love the most is that they can be prepared ahead and served at room temperature or slightly warm up at the last minute.

Roasted potatoes have made it to the table a couple of years back and now are part of our dinner. No one can resist them.

I want to thank each and every one of you that read, share, comments and like my postings. I am humbled and grateful for all of your support and love and Thankful to have you with me here.

Wishing every one a great Thanksgiving Season.

With love and gratitude,

Giangi

CRANBERRY SAUCE WITH APRICOTS, RAISINS AND ORANGE

4 cups cranberries (about 1 1/3 12-ounces package)

2 cups of sugar

1 cup chopped dried apricots

1 cup golden raisins

1 cup water

1 cup orange juice

1 tablespoon grated orange peel

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat, cover and boil cranberries pop, stirring occasionally, about 8 minutes. Transfer the mixture to a bowl, Cover and refrigerate until cold (mixture will thickens as it cools)

Can be made 4 days ahead. Keep chilled.

Makes about 4 1/2 cups.