Leslie Dabney, The Vineyard Mom, shows us how to make some simple, yet perfect side dishes for Thanksgiving. Here are the recipes:

Cranberry and Orange Relish

Makes 3 cups

1 1/2 lbs. fresh cranberries

1 cup of water

1 cup sugar

The zest of 1 orange

The juice of 1 orange

Rinse cranberries and discard any damaged ones. Zest the orange. Zest the orange part, not the white pith. Juice the orange. Put rinsed cranberries, water, sugar, orange zest and juice into a sauce pan. Cook uncovered on medium high heat for 8-10 minutes. Some of the cranberries will pop and some will stay whole. This will make for a great texture. Stir frequently. Let the relish cool. Cover and put into the refrigerator for at least 3-4 hours before service or make a day or 2 ahead of time.

Roasted Butternut Squas

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