Looking for last minute Thanksgiving recipe ideas? Need a brine for that turkey? From apple cranberry sauce to candied sweet potatoes, we’re showcasing all that cider and apples can add to some classic holiday dishes. Cider is a friend to your meal, as both a companion and extra set of hands for your flavors. Check out the recipes below.
Apple Cranberry Sauce
– 1 cup sugar
– 1 cup water
– ¼ cup Mass Appeal
– ½ teaspoon ground cinnamon
– 1 (12 ounce) package fresh cranberries picked over
– 1 cup (2 large) Granny Smith peeled and diced
Place cranberries, apples, water, cider, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until slightly thickened, the berries begin to pop and apples are soft, about 20 minutes. Remove from heat and cool to room temperature, about 1 hour.
Candied Sweet Potatoes
– 3 lbs sweet potatoes (about 6-8 large potatoes), cut into quarters
– 6 Tbsp unsalted butter
– 1 cup dark brown sugar
– 1/3 cup Mass Appeal
– 1/4 cup bourbon
– Pinch of salt
Place sweet potatoes in a medium pot and cover with cold water. Bring to a boil. reduce heat; simmer 10-15 minutes or until potatoes are cooked through but still offer a bit of resistance when pierced with a fork. Drain. When cool enough to handle, peel the potatoes and cut into 1- inch chunks.
Preheat the oven to 375 degrees. Use 1 tablespoon of the butter to grease a roasting pan that’s large enough to hold the chunks in a single layer, and place the sweet potatoes in it.
In a small skillet, melt the remaining 5 tablespoons of butter and the brown sugar together, then whisk in the Mass Appeal, salt, and bourbon. Let bubble on the stovetop for 1 minute, then remove and drizzle the mixture over the sweet potatoes, tossing gently to coat. Roast in the oven, stirring the sweet potatoes with a wooden spoon and rotating the pan every 10 minutes, for about 40 minutes, until the sweet potatoes are very tender and the liquid is syrupy.
Turkey Roast
– 16 – 20 lb turkey
– 1 teaspoon of salt and pepper
– 1 large onion quartered
– 4 cloves of garlic or 2 Tbs of refrigerated minced garlic
– 2 Granny Smith or Honeycrisp apples quartered
– 3/4 cup of butter or olive oil margarine
– 2tbs of fresh and chopped rosemary
– 2tbs of fresh chopped thyme leaves
– 4/5 sprigs of fresh rosemary
– 4/5 sprigs of fresh thyme
– 2 celery stalks cut in small pieces
– 1 cup of water
– 2 cups Mass Appeal
Remove turkey giblets from the turkey cavities. Preheat oven for 350F. Place turkey in roasting rack in a large roasting pan breast side up. Salt and pepper in and outside turkey. In small bowl mix butter or olive oil with 2 tbs of rosemary and 2 tbs of thyme. Slide your fingers under the breast skin and separate it making a pocket. Spread the mixture between the skin and breast meat as far as possible. Place quartered apple, onion, garlic, celery and sprigs of rosemary and thyme inside cavity of turkey. Tie legs together for roasting with twine. Pour water and Mass Appeal in pan with more quartered apples. Baste turkey with pan juices as it cooks.
Cook for 3-31/2 hours or until a thermometer reads 165 degrees in side of thigh or between leg and breast.
