I love fresh homemade cranberry sauce! I really liked the addition of apples and pears in this recipe – they added another layer of great flavor.

This sauce is on the tart side and a nice alternative to a sweeter sauce. Whenever I have bought canned cranberry sauce I find it to be way too sweet. There isn’t any tartness to it at all, which bothers me. Plus, I like my cranberry sauce to be a bit textured and not just jellied. So, here is the big question: Which side are you on? Consider this to be the presidential debate of cranberry sauce. Our two candidates are Mr. Canned Cranberry sauce and Ms. Homemade Cranberry Sauce.

Of the two, which do you prefer to see sitting next to your turkey? I always prefer homemade and if I am going to be served a cranberry sauce such as the results of this recipe than consider my vote to go to Ms. Homemade. I’d like to know your take on this very important subject so please let me know your stance in the comments 🙂

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Quick Tip: If you can, try to use freshly squeezed orange juice in this recipe.

I always enjoy when raspberries are in season because they are so much cheaper to buy at the grocery store. I try to purchase my produce at the local farmer’s market when I can, but sometimes I have to head to the supermarket instead. Yesterday, I found a killer deal on raspberries, so I scooped them up and brought ’em home.

I made a very simple, yet extremely satisfying dessert that I like to call, “Raspberry Surprise.” The surprise is that this dessert is incredibly easy to make but looks and tastes like I spent hours slaving in the kitchen putting it together. With only five ingredients and less than an hour in the oven, you’ve gotta try this!

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Quick Tip: The raspberries in this dessert can be substituted with cranberries and cranberry sauce for a wonderful holiday treat.

Meat and cranberry… Perhaps not a combination I would have thought of, but certainly one that will be a favorite of mine from now on! These little morsels will please any guest, with a refreshing and tartly sweet aftertaste, you’ll have to hide the serving trays, to save room for dinner! Better yet – have someone hide it for you. Otherwise you’ll just eat all of them yourself…

You can leave out the chili sauce and use a jar of grape jelly, if the spice bothers you. Although, if you ask me, the chili brings the perfect touch to these meatballs and it works incredibly well with the cranberry flavors. But it’s completely up to you – just make sure you heavily season the meatballs, to still enrich it with a salty-sweet flavor profile.  Don’t skimp on the garnish…it practically makes the whole plate dance!

Recipe and photo courtesy of Betty Crocker

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Quick tip: You can make these meatballs up to 24 hours before serving. Just prepare the sauce and heat the meatballs in it when you’re ready to serve.

I remember the first time I heard someone mention hummus. Back then I had no idea what it was – in fact, it took me a while to even realize they were talking about food! Of course this got me very curious and I wanted to find out what an Earth kind of dish hummus might be. It didn’t take long and it had already become one of my favorites!

When we think of adding ingredients to hummus, we generally think of salty and spicy flavors first, like garlic and hot pepper. But the cultures that invented hummus, have known that it can be just as extraordinary with a sweet side. This recipe calls for a food processor, but if you have a strong blender, that will also suffice. If the hummus starts to dry a little in the blender, just add a touch more oil to revive it. The results should be a creamy, filling hummus, folded into a cranberry swirl, and dolloped on warm grilled flat bread.

Recipe and photo courtesy of Aldi

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Quick tip: If you like a little texture to your humus, you can also add some sliced almonds.

Love barbecue ribs but don’t have the time to spend by the grill? Then consider trying these sweet and savory Sriracha-Cranberry Baby Back Ribs! Just a touch of heat without being overwhelming, and the best part: It’s a slow cooker recipe! This is great as part of an easy family meal or as finger food that everyone at your next party will eagerly devour.

I love my Southern barbecue ribs! You could say that living fairly close to Memphis has me a bit spoiled. I don’t always feel like spending a lot of time standing over a grill, though; sometimes, I love to focus on cooking up some fabulous sides! I was eager to break out the Crock-Pot and try these slow-cooked baby back ribs. They were easy to prepare, with little hassle (just a few minutes in the oven after their time in the Crock-Pot), and they were well worth the wait.

Original recipe courtesy of Recipe Girl

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Quick tip: This dish is perfect for a game night!