Sharing this easy and yummy holiday dinner menu and recipes. Bon Appetit!
Homemade cranberry sauce
- 1 bag (12 Oz. Bag) Cranberries
- 1 cup Cranberry Juice (or Orange, Apple Or Any Ot¬her Juice Combination)
- 1 cup Pure Maple Syrup (not Pancake Syrup!)
- 3 Tablespoons Juice (you Could Also Do Orange Zest, Lemon Zest, Lemon Juice – Anything Citrusy)
Wash bag of cranberries under cool water, then dump into a medium saucepan.
Pour in 1 cup of cranberry juice (or whatever juice you choose).
Pour in 1 cup maple syrup.
Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).
Stir together and turn heat on high until it reaches a boil.
Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.
- 1 whole Pork Tenderloin, Trimmed Of Fat
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil, Divided
- 3 Tablespoons Butter, Divided
- 1/2 whole Medium Onion
- 1/2 cup Red Wine (optional)
- 3/4 cups Low Sodium Chicken Broth
- 1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)
Preheat oven to 425 degrees.
Generously season pork tenderloin with salt and pepper.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.
In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
Check seasoning and add more salt or pepper if needed.
Slice pork loin and place on a platter. Spoon cranberry sauce over the top.
Serve with mashed potatoes.
Creamy Mashed Potatoes
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Nan’s Candied Carrots
- 4 cups baby carrots
- 1/4 cup butter
- 1/4 cup jellied cranberry sauce
- 2 tablespoons brown sugar
- Fresh parsley (optional)
Cook carrots in a small amount of boiling salted water 10 minutes; drain, and set aside.
Combine next 3 ingredients in a medium skillet; cook over low heat, stirring constantly, until cranberry sauce melts. Add carrots, and stir gently, Cook over medium heat, stirring constantly, until thoroughly heated. garnish with pasley, if desired. Yield: 6 servings.
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