Recipes: Preparing for the holidays



  • 3 c. fresh cranberries
  • 1/4 c. light brown sugar
  • 1/4 c. granulated sugar
  • 1 large mango, chopped
  • 2 tsp. grated peel plus
  • 1/4 c. juice of 1 orange
  • 2 tsp. grated peel plus
  • 1/4 c. juice of 1 lemon
  • 1 small red onion, chopped (3/4 cup)
  • 2 tsp. grated peel plus juice of 1 lime
  • 1/2 tsp. hot pepper sauce

In heavy medium skillet cook cranberries, brown sugar, gran. sugar, orange and lemon juices over medium heat, stirring, until mixture begins to thicken and cranberries start to split, about 10 minutes. Lower heat, add the mango (should be about 1 cup), red onion, lime juice and hot sauce and simmer, stirring occasionally, for three – five minutes. Let cool for one hour. Stir citrus peels into relish. Makes about five cups.


  • 4 lbs. sweet potatoes or yams or white potatoes, (about 12 medium)
  • 1/3 c. butter or margarine
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3-4 Tbsp. milk, optional
  • Butter, optional

Peel and quarter potatoes. Cook, covered, in a small amount of boiling water in Dutch oven for 25-35 minutes or until tender; drain. Mash with potato masher or beat with electric mixer on low speed. Beat in the 1/3 cup butter, salt and pepper. If necessary beat in enough milk to make mixture fluffy. Season to taste with additional salt and pepper. Spoon into serving bowl. Top with butter if desired. Makes 12 servings. Make-ahead tip:

Spoon potato mixture into 1 1/2-quart microwave-safe casserole. Cover and chill up to 24 hours. To heat, micro-cook, covered on high for 15-20 minutes or until an instant-read thermometer registers 160°; give dish a quarter turn every five minutes.)


  • 8 oz. ground pork sausage
  • 1/2 c. butter or marg.
  • 1 1/2 c. chopped celery
  • 1 c. chopped onion
  • 4 c. crumbled cornbread
  • 4 c. torn white bread
  • 1 (20 oz.) can crushed pineapple, drained
  • 1 c. chopped toasted pecans
  • 1 c. dried cranberries or dried tart red cherries
  • 1 tsp. crushed dried oregano
  • 1 tsp. ground sage
  • 1/2 tsp. pepper
  • (8” pan of cornbread will make about 4 cups)

Cook and stir sausage in skillet over medium heat until brown. Drain and set aside. Melt butter in skillet. Add celery and onion; cook and stir about 10 minutes or until tender. Combine cornbread, white bread, sausage, celery mixture, pineapple, cranberries, pecans, oregano, sage and pepper in very large bowl. Mix well. Pour into lightly greased casserole or baking dish that fits in oven with turkey roasting pan. Cover and bake in 325° oven about 45 minutes or until thermometer inserted in center reads 160°. Makes 12 servings.



  • 3 Tbsp. fresh orange juice
  • 1/2 tsp. orange zest
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. honey
  • 1/4 c. olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper


  • 1 small pink grapefruit
  • 2 medium navel oranges
  • 3 c. baby spinach, arugula or trimmed watercress
  • 1/4 c. minced red onion
  • 2 Tbsp. minced fresh mint

For the dressing, in small bowl whisk together the orange juice, mustard, orange zest and honey. Slowly pour a thin stream of the olive oil into the mixture and whisk to emulsify. Add salt and pepper; set aside. Peel the fruit and remove any white pith. Cut fruit crosswise into 1/4-inch thick slices and remove any seeds. Cut each slice into quarters. Add fruit to a bowl. Drizzle with one tablespoon of the dressing. Arrange spinach on platter. Top with orange-grapefruit mixture. Drizzle remaining dressing on top. Garnish salad with red onion and mint. Makes eight servings. (from Diabetes Forecast)


  • 2 tsp. grainy mustard
  • 2 tsp. mayonnaise
  • 2 slices whole grain bread, toasted
  • 4 thin slices cooked white meat turkey
  • 1 oz. thinly sliced extra-sharp Cheddar cheese
  • 4 thin slices green apple
  • 2 pieces red-leaf lettuce

Spread mustard on one slice of bread and mayonnaise on other slice. Layer remaining ingredients on mustard and top with second slice of bread. Cut in half and serve immediately. Makes one sandwich.


  • 4 medium sweet potatoes, peeled, 1/4” slices
  • 2 c. granulated sugar
  • 1/2 c. unsalted butter
  • 1 tsp. vanilla
  • 1/2 tsp. ground nutmeg
  • 1/4-1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 pie crusts
  • 2 c. water

Place sliced sweet potatoes in saucepan. Add sugar and two cups water. Cover and bring to a simmer, then uncover and stir to coat potatoes. Cook, stirring occasionally, for 10-15 minutes until potatoes are fork-tender but not falling apart. Remove from heat; stir in butter, vanilla, nutmeg, cinnamon and salt. Spoon half of the potatoes into a lightly greased 9-inch by 9-inch baking dish or a two-quart casserole and pour about half of the liquid over them. Roll out one of the crusts to fit shape of baking dish and place on top of potatoes. Top with remaining potatoes and liquid; roll out remaining crust and place on top. Cut a few steam vents in top crust. Bake in preheated 350° oven for 45-50 minutes or until top crust is lightly browned and liquid is bubbly. Cool at least 15 minutes before serving.