A Few Of Cynthia Beretta’s Favourites

The holidays are all hustle and bustle in the Beretta household. Here are a few of my favourite sides for the big holiday meal.  

Cranberry sauce

  • 2 cups water
  • 1 ¾ to 2 cups sugar
  • 4 cups cranberries (16 ounces)
  • ¼ cup orange juice
  • 1 tablespoon brown sugar
  • 1tablespoon olive oil
  • rind from 1 orange


  1. In large saucepan combine water and sugar.
  2. Bring to boil, stirring constantly to dissolve sugar.
  3. Boil for approximately 5 minutes.
  4. Add cranberries and return to boil.
  5. Cook uncovered over high heat for five minutes or until the skins of cranberries pop.
  6. Remove from heat.
  7. Pour cranberries into mixing bowl.
  8. Add rind, orange juice, brown sugar and oil.
  9. Using an electronic mixer beat until smooth.
  10. Serve sauce warmed or chilled.

Turnip Au Gratin with Candied Bacon

  • 5 medium turnips, thinly sliced
  • 2 medium sweet potatoes, thinly sliced
  • 1 large rutabaga, thinly sliced
  • 2 medium celery root, thinly sliced
  • 4 cups Gruyére cheese, grated
  • 3 cups 35% cream
  • ½ white onion, thinly shaved
  • ½ bunch fresh thyme, finely chopped
  • 1 tablespoon ground nutmeg
  • 1 lb Beretta Farms pork bacon
  • 1 cup pure Canadian maple syrup
  • Sea salt and freshly ground pepper, to taste
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper, and place strips of bacon in rows on top. Bake for 5 minutes.
  2. Remove bacon from oven and place in a large freezer bag. Pour maple syrup overtop, seal bag, and shake until bacon is fully coated. Return bacon to baking sheet, then bake until very crispy, keeping a close watch to ensure bacon doesn’t burn – about 5 to 10 minutes.
  3. Remove from oven, let cool, then chop into tiny pieces and set aside.
  4. Reduce oven heat to 350 F, and line a 9-inch by 13-inch baking dish with parchment paper. Combine turnip, sweet potato, rutabaga, and celery root in a large bowl. Pour cream overtop, coating the vegetables.
  5. In another medium bowl, combine Gruyére, onion, nutmeg, thyme, salt and pepper and set aside.
  6. Layer the vegetables in the parchment-lined baking dish with layers of the cheese mixture. Once all the layers are complete, pour any remaining cream over the entire dish.
  7. Place in oven and cook until you can easily cut through with a knife – about 45 minutes to an hour. Remove and sprinkle candied bacon overtop. Enjoy!

Cynthia Signature-black