Two Favorite Thanksgiving Side Dishes

by Anne Maxfield on November 15, 2012

This year the Accidental Locavore snuck off to California and will actually be on an airplane for the big event. Which is not to say that I don’t have your back in the kitchen come next Thursday. If you want to know how gravy can go wrong, check out my post for The Daily Meal. And if you’re looking for a couple of delicious, no-fuss side dishes, here you go! The cranberry confit can even be made ahead.

Cranberry, Onion and Apricot Confit:

Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Condiment
One of the Accidental Locavore's favorite Thanksgiving condiments. This easy cranberry confit is flavored with dried apricots.

Ingredients

  • 2lb onions, thinly sliced
  • 1/3 cup sugar
  • 1/2 stick unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup red wine vinegar
  • 1/4 cup water
  • 2 cups cranberries (1 bag)
  • salt
  • 1/2 cup dried apricots, chopped (I use the ones from Trader Joes)

Directions

Step 1
Melt the butter in a large sauté pan over moderate heat, add the onions and sugar, stir and cook until the onions are pale golden. Add the garlic and cook for 1 minute, stirring. Add the vinegar, water, cranberries, a pinch of salt, and cook the mixture, stirring for 10-15 minutes until the cranberries have burst and are soft. Stir in the apricots and cook for one more minute.
Step 2
Serve warm or at room temperature. You can make this ahead as it will keep in the fridge for 2 weeks covered.

Brussels Sprouts and Pearl Onions in Horseradish Cream

Serves 6
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Side Dish
The Accidental Locavore's Thanksgiving treat. A great side dish combining Brussels sprouts and pearl onions in a horseradish cream sauce.

Ingredients

  • 1 bag frozen pearl onions (true confession: I always buy pearl onions frozen, it's such a pain to peel them, but if you want to go the fresh route, blanch and then peel them)
  • 1 1/2lb Brussels sprouts (trimmed and cut in half lengthwise)
  • 3 tablespoons horseradish (more to taste)
  • 2 teaspoons flour
  • 1/8 teaspoon allspice (substitute nutmeg if you like)
  • 3/4 cups heavy cream
  • 3 tablespoons butter
  • salt and pepper
  • 1 teaspoon fresh thyme, chopped

Directions

Step 1
Cook the Brussels sprouts until just tender, either in a microwave for 5 minutes or boil them in salted water for about 6 minutes. Drain well and set aside.
Step 2
Combine the horseradish, flour and allspice in a small bowl, mix well and whisk in the cream. Set aside.
Step 3
Melt the butter in a large skillet over medium heat. Add the thyme and stir 30 seconds. Add the onions and Brussels sprouts and sauté until heated through, about 4 minutes. Add the horseradish mixture, and cook, stirring occasionally, until the cream is reduced to a glaze, coating the vegetables, about 3 minutes. Season to taste with salt and pepper and more horseradish if you like. Serve and enjoy.

Happy Thanksgiving!

 

 

 

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