Celebrate the Holidays with Recipes From Chef Bill

As I sit down to think of ideas for the various holiday meals that will be happening over the next few months, I often find myself in a "food rut." Sure there are the classic dishes that usually grace the table for Thanksgiving and Christmas, but who wants to eat the same thing every year? Glen Ivy's Executive Chef, Bill Wavrin, provided me with some of his best holiday recipes to try out this season--Cranberry Chutney and Orange Scented Sweet Potatoes with Oranges. From Chef Bill's kitchen to yours...enjoy!

Cranberry Chutney
(Yield: 6 1/2 cups)

Ingredients:

8 cups fresh cranberries
2 Granny Smith apples, peeled and diced
2 cups fresh squeezed Orange juice
4 cups water
1 lemon, juiced
1/2 teaspoon minced fresh ginger
6 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Method:

Place a medium saucepan over medium-high heat with the cranberries and apples and cook until cranberries start to crack (about 2 minutes). Add the remaining ingredients and simmer until cranberries have broken down and chutney is starting to thicken (25 minutes). Season with the brown sugar to taste.

Add to a bowl, cover, and refrigerate for at least 2 hours before serving. It is better overnight so the flavors can marry. Store leftovers in an airtight container in the refrigerator for up to one week.

Per 1/4 cup: Calories 40; Protein 0g; Total Fat 0g; Carbohydrate 9g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 0mg.

Orange Scented Sweet Potatoes with Oranges

(Yields: 8 servings)

Ingredients:

2 pounds of sweet potatoes
6 cups fresh orange juice

1 teaspoon vanilla

1/2 cup brown sugar

1/2 teaspoon cinnamon
1 orange sliced

Method:

Pre-heat oven to 350 degrees. Wash the sweet potatoes and trim 1/4 inch off of the ends. Cut sweet potatoes in half. In a small bowl mix the orange juice with the cinnamon and vanilla.

Place the sweet potatoes in an oven proof dish and pour the juice and top with the orange slices. Cover with lid or foil and place into the hot oven and back for 50 minutes or until the sweet potatoes have cooked through and are tender. Serve hot or cold as a side dish for breakfast or for quick energy.