Terry's Cranberry, Pear, and Ginger Chutney

Recipe from: Terry Ferguson who received it from gourmet chef, Art Smith, personal chef to Oprah Winfrey from O Magazine (2000).

1-12 oz. bag fresh or frozen cranberries

2 pears, peeled, cored and diced

2 Tbsp. chopped candied ginger

1/2 cup cranberry juice

1/2 cup sugar

1 Tbsp. orange zest, from about 2 oranges

2 Tbsp. toasted, sliced almonds (optional)

Place cranberries, pears, ginger, juice, sugar, and orange zest in medium sauce pan and bring to a boil over moderate heat.  Reduce and simmer, cooking about 20-25 minutes until thickened (some berries should still be whole).  Allow to cool.  The chutney can be made the day before.  Garnish with almonds prior to serving, if desired.  Makes about 4 cups.

Sarah's Stuffed Cranberry Sauce

Recipe from: Sarah Keleise Ferguson.  A new variation of cranberry, enjoyed by everyone for Thanksgiving 2004!  Received from Paula Deen's Home Cooking show on the Food Network.

1-8 oz. pkg. cream cheese, softened

2 Tbsp. good-quality mayonnaise

1/4-1/2 cup chopped pecans

1-16 oz. can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy and spreadable.  Add pecans and mix well.  Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style.  Cut each round in half like a sandwich and place in shallow container, covered.  Keep refrigerated until time to serve.  

Apple Yam Bake

Recipe from: Christa Ferguson Platt who received it from her sister-in-law, Valerie Young, and has become a requested Thanksgiving family classic!

1 cup sugar

1 tsp. salt

5 tsp. cornstarch

2 cups+ water

1/2 cup butter

2 Tbsp. lemon juice

4-5 Rome apples, peeled and sliced

1 large #2 can yams (baked fresh yams are best, peeled and sliced)

pecans

In medium sauce pan, mix dry ingredients first for the sauce.  Then add water and cook over medium heat until thickened.  Add butter and lemon juice.  Layer yams and apples in a baking casserole dish.  Pour sauce over top.  Sprinkle with pecans on top.  Bake at 350˚ for 1 hour.