For Thanksgiving...

Here are two recipes I used last Thanksgiving, and will use again!

Cranberry Granitas


Adapted from Giada De Laurentiis from the Food Network

2 cups cranberry juice

1/3 cup sugar

¼ cup lime juice

Fresh cranberries, for garnish

Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2 inch glass baking dish. Cool completely. Whisk in the lime juice. Freeze until the granita becomes slushy, about two hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least five hours.

Divide the granita into six dessert glasses. Garnish with fresh cranberries, if desired.


Variations: Add 1 shot of Southern Comfort to make a frozen “Scarlett O’Hara”. Or add 1 shot of vodka and ½ shot of Triple Sec to make a frozen “Cosmopolitan”. The original recipe calls for the vodka to be added before freezing, but I prefer to make mine virgin (so the kids can have some!). Ginger ale or any lemon-lime drinks are also good additions.


Pineapple au Gratin

3 cans pineapple chunks, drained, and the juice reserved

1 and a half tablespoons cornstarch

1 cup sugar

2 stacks of Ritz crackers, crushed

1 cup grated cheddar cheese

1 stick of butter, melted



Place pineapple in a buttered casserole dish. Top pineapple with grated cheese. In a saucepan, combine cornstarch, sugar, and juice. Heat until thickened and clear. Pour sauce over pineapple and cheese. Top with Ritz crackers. Drizzle with melted butter. Bake at 350° for 30 minutes or until bubbly and slightly browned.


This is a delicious side dish perfect for any holiday meal, but it goes especially well with a honey-baked ham. Yum!


Enjoy! These aren't just for Thanksgiving. My mom likes to serve the pineapple for Christmas and Easter as well. The pineapple recipe is my aunt's.