What's Cooking | New twists on classics: Forget the congealed cranberry sauce

There’s no need to only stick with traditional cranberry sauce this Thanksgiving. Those wanting to incorporate a little cranberry in their day can use these recipes for a new twist on a classic.

Carey Thomasson with dinner. suggests trying their Cranberry Orange Relish with fresh mint. 

“I chose this recipe because it was always on my Thanksgiving table, and I think it adds so much color to an otherwise colorless plate,” Thomasson said, “plus it is an essential part of a great ‘day after’ turkey sandwich.”

Thomasson has 32 years of cooking experience and said working at dinner. has been a dream come true, as she can cook the food she and her family love as well as provide healthy home-cooked meals for others.

“I love all my purveyors that bring me the best products, and I don’t have to run around and shop,” she said. “This gives me so much more time to just be in the kitchen and cook, which is what I love to do most. I also love that my husband Dan is my partner. He does all the things that I don’t know how to do, all the numbers and computer stuff.”

Her Cranberry Orange Relish with fresh mint recipe is made in advance, which Thomasson said is a plus since it is “one less thing you have to worry about on Thanksgiving.”

Recipe:

► 1 pound bag fresh cranberries

► 1 cup sugar

► Zest and juice of 1 navel orange

► 2 tablespoons Grand Marnier

► 15 leaves fresh mint

Steps:

1. In the bowl of a food processor, pulse cranberries, sugar and orange zest, orange juice and Grand Marnier 20 times.  

2. Put in a bowl or covered plastic container for at least three days but up to a week before serving.  

3. Right before serving, chop the mint and stir into the relish. Serve chilled or room temperature.

Providing a new spin on cranberries to help finish up a Thanksgiving meal, Julie Grimes with Black Sheep Kitchen suggests a cran-raspberry cheesecake. Grimes has been cooking her whole life and enjoys looking back on helping her grandmother make Seven-Up pound cake and making ice cream with her sisters.

Her favorite thing about Black Sheep Kitchen is the people, she said. 

“I am so honored and proud to cook dinner for such an amazing group of people — our customers,” Grimes said. “My ‘extended family’ has grown by leaps and bounds since opening the store.”

She chose this cheesecake recipe to offer an alternative to the traditional Thanksgiving meal, while allowing everyone to still use their family recipes for turkey, stuffing or other dishes.

“Most people pass down family recipes for stuffing and sides, so I love to get creative with a signature cocktail, some yummy pre-feast nibbles and come up with a spectacular dessert,” Grimes said.

This cheesecake offers a beautiful, rustic recipe, Grimes said, and offers a twist by putting the fruit layer on the bottom of the dessert.

“It’s a super tasty surprise when you cut into this lovely dessert,” Grimes said.

CRUST Recipe:

► 1¼ cups all-purpose flour

► ½ cup powdered sugar

► ¼ teaspoon kosher salt

► ¼ teaspoon baking powder

► 10 tablespoon cold butter, cut into small pieces

► 1 large egg yolk

cheesecake Recipe:

► 2 cups light brown sugar, divided

► ¾ teaspoon kosher salt, divided

► 1 pound fresh cranberries

► ½ cup frozen raspberries

► 2 tablespoons cornstarch

► 3 tablespoons. orange liqueur (can substitute orange juice)

► 2½ tablespoons coarsely chopped orange zest

► 2 tablespoons coarsely chopped

lemon zest

► Three 8-ounce packages cream cheese, room temperature

► Two 8-ounce tubs mascarpone cheese (or sour cream) at room temperature

► 5 large eggs at room temperature

► 2 tablespoons vanilla extract

Steps:

1. Preheat oven to 350 degrees.

2. To make the crust, combine flour, sugar, salt and baking powder in food processor; pulse to combine. 

3. Add cold butter to food processor a few pieces at a time, pulsing after each addition until mixture looks like coarse meal.

4. Add egg yolk and process until just combined. 

5. Press dough into bottom and up the sides of a lightly-greased 9-inch spring-form pan. Chill 10 minutes.

6. Bake crust for 10 minutes or until golden brown. Cool in pan, on a wire rack for 30 minutes.

7. Reduce oven temperature to 325 degrees.

8. To make the cheesecake, combine 1 cup brown sugar, ¼ teaspoon salt, cranberries and next five ingredients (through liqueur) in a saucepan over medium-high heat. Stir to combine.

9. Bring the mixture to a boil and cook for 2 minutes or until cranberries pop and mixture thickens, stirring often.

10. Remove mixture from heat and cool to room temperature. Pour cranberry mixture in center of the crust and spread, leaving a ¼-inch border around the edge.

11. Place 1 cup of brown sugar, cream cheese and mascarpone in a mixing bowl, beat together with an electric mixer on low speed until just blended and smooth. 

12. Add eggs one at a time, beating at a low speed until yolk disappears. Stir in remaining ½ teaspoon of salt and vanilla.

13. Pour cream cheese mixture over cranberry mixture, and place cheesecake on foil-lined baking sheet.

14. Bake for one hour and 10 minutes or until center of cheesecake is almost set but slightly jiggly. Turn oven off and let cheesecake stand in oven, with door closed for 30 minutes or until set.

15. Remove cheesecake from oven and gently run a knife around the outer edge of the cheesecake to loosen from sides of pan. Unhinge springform pan after loosening.

16. Cool completely in pan on a wire rack. Cover pan with plastic wrap and chill at least 8 hours before slicing.