Thanksgiving Extravaganza!

I went to my aunt and uncle's house for Thanksgiving and I had a great time cooking Thanksgiving dinner with their family. I didn't manage to get photos of everything, but below are some of the tasty things on our table...

The turkey!

Delicious cranberry chutney (recipe below)

More cranberries! (recipe below)

Roasted garlic mashed potatoes

My cousin goes for the Brussels sprouts! (recipe below)

This photo doesn't do our desserts justice! Pumpkin pie made by my aunt and me, and pecan pie from our guest Joan.

Cranberry Chutney (from Gourmet)

5 shallots, coarsely chopped
1 1/2 tablespoons vegetable oil
1 (12-oz) bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

Cook shallots in the oil over medium-low heat until softened. Stir in the rest of the ingredients. Simmer until cranberries have burst, 10-12 minutes.

Raw Cranberry Relish (slightly adapted from Simply Recipes)

2 cups raw cranberries
1 apple, peeled and cored
1 large orange, plus its peel
2 cups sugar

Pulse fruit in a food processor until chopped but not mushy. Stir in sugar.

Brussels Sprouts Hash with Caramelized Onions (From Bon Appetit)

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.