How to make 3 classic Thanksgiving sides

Love the classics for Thanksgiving dinner? Here’s how you can make them at home:

Classic Homemade Cranberry Sauce

(Print Recipe Card here)

Serves 8
Recipe adapted from Ocean Spray Cranberries

Ingredients:

• 1 cup granulated sugar
• 3/4 cup water
• 1/4 cup apple juice
• 12-ounces raw, fresh cranberries

Directions:

Stir together the sugar, water, and apple juice in a medium saucepan; bring to a full boil and then stir in the cranberries. Bring the mixture back to a boil then reduce the heat to medium-low; boil for 10 minutes, stirring occasionally. Transfer to a serving dish and let cool at room temperature. Refrigerate until ready to serve.

Creamy Mashed Potatoes

(print recipe here)

Serves 8
Ingredients:

• 2 1/2 pounds Yukon gold potatoes
• 1 teaspoon kosher salt
• 1 tablespoon butter
• 1/2 cup milk, plus more as needed

Directions:

1. Wash and peel the potatoes. Cut into 1-inch cubes. Bring a pot of water to a boil and add the potatoes; boil until tender, about 20 to 30 minutes.
2. Add the potatoes to the bowl of a stand mixer; add the salt and butter and stir to combine. Make sure the butter is in the center of the hot potatoes so it melts. Let sit for 10 minutes.
3. Add the milk to the bowl of the stand mixer. Using the whisk attachment, beat the potatoes on medium until smooth; add a little more milk to achieve desired consistency. Serve immediately.

Sweet Glazed Carrots

(print recipe here)

Serves 8
Ingredients:

• 2 pounds baby carrots, rinsed
• 1/4 cup unsalted butter
• 2/3 cup light brown sugar
• 1/2 teaspoon kosher salt

Directions:

1. Set a steamer insert into a pot and add about 1-inch of water (it shouldn’t rise above the insert). Add the carrots, and cover the pot; steam over medium heat until the carrots are just fork tender, about 15 minutes.
2. Remove the carrots from the pan and drain the water, reserving 1/2 cup. Add the water back to the pan and stir in the butter, brown sugar, and salt; heat over medium heat, stirring.
3. Bring the butter/sugar mixture to a boil and cook, stirring constantly, for 6 to 8 minutes, until the mixture thickens. Reserve 1/2 cup of the carrot water and drain the rest.
4. Heat mixture to boiling and stir constantly for 5 to 7 minutes until mixture slightly thickens; stir in the carrots and toss to coat. Remove from heat and let sit for 5 to 10 minutes before serving.