Mel’s Cranberry Sauce

Many cranberry sauce recipes consist of a can opener, a cylindrical pile of gelatinous, deep-pink jelly, et Voilà. Thankfully, my mother has been making this delicious homemade cranberry sauce recipe since the early ‘90s. Her 88-year-old, next-door neighbour, Mel (one of 13 siblings) got the recipe from his mother, and uses wild cranberries from a local Ottawa Valley patch, the whereabouts of which he keeps secret to this day. Fifteen years ago he gifted my mother a few bags of the aforementioned fruit, along with the recipe. She still makes it every October long weekend, with fresh cranberries from the grocery store, or, when we’re lucky, with the wild variety from Mel’s secret stash. — Julia LeConte

Combine sugar and water in a saucepan. Stir to dissolve sugar and bring to a boil for 5 minutes. Add cranberries and cook until skin pops, about 5 minutes longer. Remove from heat, skin off froth and let cool.

Serves 10.

Connie’s Vegetarian Stuffing

With 15 mouths to feed and a turkey the size of your youngest cooking in the oven, who has time for complicated Thanksgiving side dishes? Check out this original stuffing recipe from my mom, Connie Cina. — Diana Cina

1. Sauté onions, celery, bell pepper and mushrooms in olive oil. Add parsley, salt and pepper, to taste. When vegetables become translucent and juices have been drawn out, add cubed bread.  2. With a wooden spoon, bring together bread and vegetables.  3. Allow for mixture to sit and cool before stuffing the turkey.

*This is enough for a small turkey (10-12 pounds). Double the recipe for a bigger turkey (15-20 pounds).

Look out for more of our favourite recipes in the lead-up to Thanksgiving!