Candied Carrots

by Kathryn Washburn Breighner

This is a dish that I served at Thanksgiving to rave reviews and Jordan has now called home 3 times for the recipe so it's time to blog it:

2 c carrots cut into 1" pieces (or be daring and use sweet potatoes or a blend of both)

Place the carrots in a well seasoned cast iron skillet, toss with:
2 T olive oil
salt, and pepper

Bake in a 350 degree F oven for 25-30 min.

While the carrots (or orange root vegetables) are baking, make a sauce:

2 T butter
2 T orange zest
1/4 c orange juice
1 1/2 T brown sugar
1 1/2 t cumin
1 t ground cinnamon

Melt the butter, once it begins to brown add the remaining ingredients and cook for 2 min. until slightly thickened. When the carrots are done, toss with the sauce and serve.

Cranberry Orange Relish with Honey & Triple Sec

By Kathryn Washburn Breighner

I sampled a fresh cranberry orange relish like this several years ago at Wild Oats in Park City, Utah. This relish always surprises people because the cranberries are not cooked. During the time of year when cranberries and oranges are in season, we frequently have this relish.

2 oranges, peeled, sectioned, membrane removed
12 oz. cranberries, fresh if possible, but frozen works great
1/2 c honey (local, of course)
2 T triple sec

Completely puree the orange sections in a food processor. Add the remaining ingredients and pulse until desired consistency. I like the cranberries to still be chunky. This relish will keep for several days in the refrigerator-or our back porch during the winter--Dave does not have a back porch 'refrigerator'; he lives in Florida.