Recipes from the holidays

While my darling toddler sits entranced by Pingu and a puzzle I am going to attempt to share some of the loveliness that was Christmas dinner this year . . .

Cranberry Conserve with Oranges and Walnuts from Tyler Florence.

Makes 4 cups

1 quart unfiltered cranberry juice (hard to find so we just used really good juice)

1/4 cup apple cider

2 cups sugar

1/2 of one orange peel cut into TINY strips. (He calls for a whole orange but we found that a bit overpowering)

1 Tablespoon grated ginger

1 Cup walnuts toasted and chopped

1 Tablespoon balsamic vinegar

1 pound fresh cranberries

In a medium saucepan over high heat, combine the cranberry juice, apple cider, sugar, orange peel, and ginger.  Boil until the mixture is reduced by half, about 20 minutes.  Add the walnuts, vinegar, and cranberries.  Bring back up to a boil and continue to cook until the cranberries burst, about 20 minutes.

Perfectly Easy Dinner Rolls from Connie Taylor at Fort Riley

Makes 24

1 cup water (105 - 115 degrees)

2 packages of dry yeast

1/2 cup butter melted

1/2 cup sugar

3 eggs

1 tsp salt

4-5 cups flour

additional melted butter

Combine the warm water and yeast in a large bowl.  Let stand until yeast is foamy, about 5 minutes.  Stir butter, sugar, eggs, and salt.  Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).  Cover and refrigerate 2 hours or up to 4 days.  To bake, grease a 9x13 baking pan.  Turn the chilled dough out onto a lightly floured surface.  Divide dough into 24 equal size pieces.  Roll each into a round ball and place even rows in the prepared pan.  Cover and let rise until doubled in volume, about an hour.  Preheat oven to 375 and bake 15-20 minutes until rolls are golden brown.  Brush rolls with melted butter if desired.

We also had roasted butternut squash and ham that was to die for but will have to save those until another time.