• 8 (12-ounce) pkgs. fresh cranberries
• 6 large navel oranges, unpeeled and cut into wedges
• 4 cups sugar

How to Make It:

Place 1/3 of the cranberries and 1/3 of the orange wedges into the blender. Blend on medium speed until finely chopped. Remove and place in a large container. Continue with the cranberries and oranges in this manner until all are completely chopped.

Pour the sugar into the container and mix together with a rubber spatula.

Cover the container and refrigerate until ready to use.

Makes 4 quarts.

**This simple relish can be made well in advance and will remain fresh in the refrigerator up to 1 month.

• 3 cup water
• 3/4 teaspoon salt
• 12 cups broccoli florets
• 1 cup whipping cream
• 1 tablespoon orange juice concentrate, thawed
• 1/2 teaspoon pepper
• 1/2 cup almonds, sliced and toasted*

How to Make It:

Place the water in a Dutch oven pan over high heat. Sprinkle in the salt. Bring the water and salt to a rapid boil. Place the broccoli florets into the boiling salted water. Bring back to a rapid boil. Reduce heat to medium. Cover and cook 10 minutes or until the broccoli is fork tender.

Dump the broccoli into a colander and allow the broccoli to drain.

Place the broccoli into a serving dish.

Place the whipping cream into the Dutch oven pan. Add the orange juice and pepper stirring to combine. Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.

Pour the sauce over the broccoli. Sprinkle the toasted almonds over the broccoli just before serving.

Serves 12.

*To toast almonds, place them on an ungreased cookie sheet in a single layer. Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown.

Almonds can also be toasted in a skillet for 6 minutes over medium heat or in the microwave on high for 4 minutes.

Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown.

• 1 (10-ounce) pkg. plain couscous
• 1 cup dried cranberries
• 3/4 cup green onions, chopped
• 3/4 cup sweet yellow pepper, chopped
• 3/4 cup almonds, toasted
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

How to Make It:

Prepare the couscous as directed on the package.

When the couscous is cooked, place it in a large salad bowl and fluff with a fork. Cover the bowl and refrigerate 30 minutes or until completely chilled.

When chilled, remove the couscous from the refrigerator and stir in the cranberries. Add the onions, sweet pepper, and almonds. Toss to combine all the ingredients.

Place the lemon juice into a small mixing bowl. Add the oil, paprika, salt, and pepper. Use a whisk to mix the ingredients together well.

Drizzle the dressing into the salad and toss to coat. Cover and refrigerate 1 hour before serving.

Serves 14.

**Couscous is a North African pasta that can be used in many different dishes. It is available in most large supermarkets.

• 1 (20-ounce) can pineapple chunks, with juice reserved
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 2 eggs
• 1 ripe banana, sliced
• 1 cup seedless green grapes, halved
• 1 (11-ounce.) can mandarin oranges, drained
• 1 (10-ounce.) jar red maraschino cherries, drained
• 1 cup miniature marshmallows

How to Make It:

Place the reserved pineapple juice into a small saucepan. Whisk in the sugar, cornstarch, lemon juice, and salt until smooth. Place the pan over medium heat and bring to a steady boil. Stirring continuously, cook the mixture 3 minutes or until the sugar has completely dissolved. Remove the pan from the heat.

Place the eggs in a separate bowl and beat slightly with a fork. Add 2 tablepoons of the hot dressing mixture and stir quickly to combine. Pour the egg mixture into the remaining dressing mixture. Place the pan back on the stove over low heat and bring to a gentle boil. Stirring continuously cook the mixture for 2 minutes. Remove from the heat, pour into a bowl and allow the dressing to cool to room temperature.

In a salad bowl fold together the pineapple chunks, bananas, grapes, oranges, cherries, and marshmallows. Drizzle the cooled dressing into the fruit and toss to combine.

Serves 8

**For an added treat, serve it over torn lettuce and sprinkle a few chopped pecans over the top.

More tasty Christmas recipes

The cookbook includes 59 easy Christmas dessert recipes along with cooking tips and hints. There are even a few diabetic recipes. The book is easy-to-read and attractively laid out. Each recipe is contained on one page so you know it can’t be too complicated.

If you’re looking for great new Christmas recipes, give these a try.

• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon + 2 tablespoons canola oil
• 1/4 teaspoon pepper
• 4 (4-ounce) ham slices, boneless and fully cooked
• 1 (8.5 oz) can sliced peaches, drained

How to Make It:

Pour the ketchup into a small mixing bowl. Add the brown sugar and mix until sugar has dissolved. Pour in the vinegar, Worcestershire sauce and 1 teaspoon of the oil. Sprinkle in the pepper and whisk all the ingredients together until well combined.

Brush each ham slice with the ketchup mixture being sure to cover both sides.

Place the remaining canola oil into a large skillet. Place the ham slices one at a time into the skillet over medium heat. Cook each slice 7 minutes. Turn and continue cooking an additional 4 minutes.Transfer each cooked slice to a warm platter while cooking the remaining ham.

Once all the ham slices have been cooked lower the temperature to low heat.

Add the peaches to the skillet and drizzle the remaining ketchup mixture over the top of the peaches. Cover and cook 5 minutes. Turn the peaches and cook an additional 2 minutes.

Remove the peaches and place over each ham slice before serving.

Serves 4.

**This is an excellent meat for a small Christmas dinner. To use a canned ham, just place the ham in a baking pan. Place the peaches around the ham and pour the ketchup mixture over the top. Cover tightly with aluminum foil. Place in a 350 degree oven for 1 1/2 hours or until the ham is cooked through.

• 1 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 egg whites
• 1 (6 oz) pkg. milk chocolate, melted
• 1 1/4 cups milk
• 2 cup kumquats, seeded and halved
• 1 cup brown sugar, firmly packed
• 1 cup cranberry juice
• 1 cinnamon stick
• 1 bay leaf
• 2 cups cranberries
• 1/2 cup dried cherries
• 1/2 cup pecans, toasted
• Whipped Topping

How to Make It:

Spray a 2 1/2 quart bowl with non-stick cooking spray and dust with flour.

Place the flour into a large mixing bowl. Add the baking powder, ginger, nutmeg, and cinnamon. Stir to combine.

Place the butter in a separate bowl. Use an electric mixer and beat the butter on medium speed for 30 seconds. Pour the sugar into the bowl and continue beating until completely combined. Add the eggs and the egg whites one at a time beating on low speed after each addition. Use a rubber spatula and fold the melted chocolate into the mixture.

Alternating back and forth, add a little of the flour mixture beaten on low to incorporate and then add a little milk beated on low to incorporate. Keep alternating and beating the mixture until all the milk and flour have been added and the mixture is well combined.

Spread the mixture evenly into the bowl. Grease a piece of aluminum foil and cover the bowl with the aluminum foil pressed against the inside edge of the bowl.

Place a rack into a Dutch oven.Set the bowl on the rack and fill the Dutch oven with water to 1 inch up the side of the bowl. Cover and bring the water to a brisk boil. Reduce the heat so the water is just simmering and steam the pudding for 1 1/2 hours. Check the water level every 30 minutes and add boiling water as necessary. When a toothpick inserted in the center of the pudding comes out clean the pudding is done.

Remove the bowl from the pan and take off the aluminum foil. Allow the pudding to cool for 10 minutes. Invert on serving platter and cool 30 minutes before serving.

Place the kumquats in a medium sauce pan. Add the brown sugar, cranberry juice, cinnamon stick, and bay leaf. Place the pan over medium heat and bring the mixture to a brisk boil. Reduce the heat to low and simmer uncovered for 3 minutes or until the kumquats just begin to soften. Adjust the heat to medium and add the cranberries and dried cherries. When the mixture begins to boil reduce the heat to low and simmer 8 minutes or until the sauce thickens. Remove the cinnamon stick and bay leaf and discard. Fold the pecans into the sauce and remove from the stove.

Pour the sauce over the top of the pudding while still warm. Serve the pudding immediately.

Serving Size: 12

**By placing the bowl of pudding into the Dutch oven you prevent the bottom of the pudding from burning while it steams. The water in the Dutch oven should always remain at 1 inch up the side of the bowl to insure the pudding cooks evenly. Using a 2 1/2 quart bowl allows 2 inches between the bowl and pan. This makes removing the bowl when the pudding is done much easier and much safer.

• 1 (15 lb.) whole turkey, thawed
• 3 tablespoons canola oil
• 2 tablespoons honey
• 1 teaspoon cold water
• 2 teaspoons chili powder
• 1/4 teaspoons ground red pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

How to Make It:

Clean the turkey well with cold water and pat dry. Remove the neck and giblets. Discard or save for another use. Twist the wing tips to hold them back. Brush the turkey with the canola oil being sure to cover the whole turkey. Spray a rack with a non stick cooking spray and place it in a deep roasting pan. Place the turkey, breast up, on the prepared rack. Cover the breast and legs loosely with foil.

Bring the oven temperature up to 325 degrees F. Roast the turkey 2 hours. Remove the foil and continue roasting 45 minutes.

In a small bowl, whisk together the honey and water. Sprinkle in the chili powder, red pepper, garlic powder, allspice, cumin, salt, and pepper. Whisk the mixture until completely combined.

Brush the turkey with the glaze being sure to cover the whole turkey. Continue roasting an additional 45 minutes basting every 15 minutes if necessary. Remove the turkey and allow it to stand at least 20 minutes before carving.

Serves 15

**When glazing a turkey don’t add the glaze until the last 30 to 45 minutes of roasting time. If you glaze the turkey too soon, any sugars in the glaze will caramelize causing the skin to darken and become hard.

• 1/2 cup brown sugar
• 4 teaspoons unflavored gelatin
• 1 tablespoon instant coffee
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup boiling water
• 1 pint vanilla ice cream
• 1 cup pumpkin puree
• 1 9-inch graham cracker crust

How to Make It:

Place the brown sugar in a mixing bowl. Sprinkle in the gelatin, instant coffee, ginger, cinnamon, and nutmeg. Toss carefully to combine. Very carefully pour the boiling water over the top. Stir until completely dissolved being careful to stir from the bottom up. Add the ice cream one spoonful at a time stirring after each addition. Fold in the pumpkin puree until completely mixed in.

Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon. Place the mixture into the graham cracker crust. Cover and refrigerate 2 hours or until firm.

8 Servings

**Instead of the individual spices, try using 1 teaspoon of pumpkin pie spice.

• 1 (16 lb.) whole turkey, thawed
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons unsalted butter
• 3 onions, chopped
• 1 (15 oz.) can of jellied cranberry sauce
• 1/2 cup brown sugar

How to Make It:

Clean the thawed turkey under cold water. Remove the neck and giblets. Pat the turkey dry with  a paper towel. Salt and pepper the inside cavity of the turkey. Tie the legs together with string and twist the wings tips back.

Spray a wire rack with non stick cooking spray and place it in a large roasting pan. Put the turkey on the wire rack and cover with aluminum foil.

Bring the oven temperature up to 325 degrees. Roast the turkey for 2 hours. Baste the turkey every 45 minutes with the juices from the pan.

Place the butter in a saucepan over medium heat. Allow the butter to melt completely and then add the onions. Cook the onions in the butter until they are very soft but not browned. Add the cranberry sauce and brown sugar stirring well. Increase the heat to medium high and bring the mixture to a steady boil. Reduce the heat to low and continue cooking 10 minutes. Stir as needed during cooking.

Remove the foil from the turkey after 2 hours. Pour the cranberry mixture over the turkey. Continue to roast uncovered for 1 hour 30 minutes or until the internal temperature in the thickest part of the thigh reaches 180 degrees.

Allow the turkey to set 20 minutes before carving.**

Serves 15.

**Allowing a turkey to set 20 minutes after being removed from the oven lets the cooked meat relax. This helps to keep the juices in the meat when it is carved instead of them running out on to the cutting board or platter.