Grateful and Thankful

CRANBERRY ORANGE NUT RELISH

Makes about 2 cups

1 (12-ounce) bag fresh cranberries
½ cup firmly packed light brown sugar
2 teaspoons orange zest
½ cup fresh orange juice
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ cup toasted sliced almonds
¼ cup toasted chopped pecans
Garnish: orange zest strips

1. In a medium saucepan, bring cranberries, brown sugar, orange zest and juice, cinnamon, and salt to a boil over medium-high heat. Reduce heat; simmer, stirring occasionally, until cranberries burst and mixture thickens, about 12 minutes. Stir in all nuts. Let cool completely. Cover and refrigerate for at least 4 hours before serving or for up to 2 days. Garnish with orange zest, if desired.

HERB-ROASTED TURKEY

Makes 8 to 10 servings

2 tablespoons fresh rosemary leaves
1 tablespoon chopped fresh basil
1 tablespoon fresh thyme leaves
2 teaspoons lemon