What would Thanksgiving be without cranberries? One of cranberry’s earliest documented appearances with turkey can be found in the 1796 cookbook American Cookery, where author Amelia Simmons suggests pairing roast turkey with cranberry sauce and boiled onions. It was not until the 1940’s when Ocean Spray Preserving Company began selling canned cranberry sauce nationwide. To this day, Ocean Spray’s Jellied Cranberry Sauce remains its most popular product — far outselling fresh cranberries.
Fresh cranberries can be found in the market from mid to late September through the end of December. Fresh cranberries can be stored in the refrigerator for up to 4 weeks. Fresh cranberries can also be frozen by just popping the bag of cranberries in the freezer unopened.
Today potatoes and cranberries are two common sides for most holiday dinners. What happens when you combine them together for a special side dish? These roasted little potatoes with cranberries and spices are a wonderful side dish for the holidays! The sweetness of the maple syrup combined with a little tart from the cranberries is amazing. They are easy to make and add a new side to your Holiday meal.
Ingredients
- 5 lbs Little Potatoes
- 3 Tbsp maple syrup
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp dried thyme
- 1 pinch pepper
- 1 pinch nutmeg
- 2 cups fresh cranberries
Directions:
- Preheat oven to 375 °F and line a rimmed baking sheet with foil. Grease lightly.
- In a large bowl, stir together Little Potatoes, maple syrup, salt, cinnamon, ginger, thyme, pepper and nutmeg until combined.
- Spread potatoes on baking sheet (setting bowl aside for later) and bake for 15 minutes. Stir and bake another 15 minutes.
- In the same bowl you tossed the potatoes, add the cranberries and stir until coated. Add to baking sheet and bake another five minutes, until cranberries are just starting to burst and potatoes are tender.
- Serve with fresh thyme or parsley as desired.
Recipe source: The Little Potato Company
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