By Catherine McCord
CranberrySauceCranberry Orange Sauce

  • 1 bag of cranberries, washed and bruised cranberries discarded
  • 2/3 cup orange juice and or the orange pulp, removing the seeds and sections between the pulp
  • 1/3 cup agave
  • 1 cinnamon stick
  1. Place all the ingredients in a saucepan and bring to a boil.
  2. When they reach a boil, turn the heat to a simmer and cook for 10-15 minutes or until the berries start to pop.
  3. Turn off heat and cool. Remove the cinnamon stick.
  4. Serve warm or chilled.

*Allow to cool, place in appropriate container or ziploc bag, label and freeze.

Maple-Roast-VeggiesMaple Roast Veggies

  • 7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
  • 2 red bell peppers, cut into large chunks
  • 1 delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
  • 1 yellow onion, cut into wedges
  • 2 tablespoons maple syrup
  • 2 teaspoons oil
  • 1 tablespoon kosher or sea salt
  1. Preheat oven to 425 degrees.
  2. Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
  3. Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
  4. Serve.

CornbreadCranberryCornbread Cranberry Stuffing

  • cornbread (recipe below – or use prepared cornbread)
  • 4 tablespoons butter
  • 1 small onion, diced (about 1 cup)
  • 4 celery stalks, diced (about 1 cup)
  • 1/2 teaspoon salt
  • 1 teaspoon fresh thyme
  • 1 cup chicken broth
  • 2 eggs, whisked
  • 1/2 cup dried cranberries
  1. Preheat oven to 350 F.
  2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
  3. In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
  4. Whisk the chicken broth and egg in a bowl until combined.
  5. Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
  6. Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.


  • 1 cup corn meal
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg, whisked
  1. Preheat oven to 400 F.
  2. Combine the first 5 ingredients in a bowl.
  3. Whisk the milk, oil, and egg in another bowl.
  4. Add the wet ingredients to the dry ingredients and stir until blended.
  5. Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.

Make mealtime fun, healthy and interesting for your family using Catherine’s arsenal of recipes for everything from first foods to school lunches to family dinners in her two cookbooks. Weelicious: One Family, One Meal, and Weelicious Lunches: Think Outside the Lunchbox!