My Christmas Kitchen: Christmas Recipes

Christmas Sauces and Dressings

Cranberry-Onion Sauce * Brandy Sauce * Hard Sauce * Fondant Frosting * Fruitcake Glaze

To go straight to a particular main dish recipe, click on the title above.

Cranberry-Onion Sauce

Makes about 4-1/2 cups.

4 cups cranberries
2 cups water
2 cups light brown sugar
3 tbsp lemon juice
1 tsp ground ginger
1-1/2 cups chopped onions
1/4 cup butter OR margarine

In a medium-sized saucepan, combine all but onions and butter. Bring to a boil and cook about 5 minutes until cranberries pop open. Sauté onions in butter until tender. Add to cranberries and purée in a blender or food mill. Coat game birds or poultry with the sauce in the last half hour of roasting. Warm the remaining sauce and serve in a sauceboat.

Brandy Sauce

Makes 2-1/2 cups

1/2 cup butter OR margarine
2 cups sifted confectioner's sugar
2 egg yolks
1/2 cup heavy cream
2 tbsp brandy

Cream butter and sugar and beat until light. Add egg yolks and beat until thick and lemon-coloured; beat in cream. Cook over simmering water for 6 minutes, stirring constantly. Add brandy and serve warm.

Hard Sauce

Makes 1-1/2 cups.

1/2 cup butter
2 cups sifted confectioner's sugar
1 tbsp brandy or vanilla

Cream butter and add sugar gradually, beating until light and fluffy. Beat in flavouring.

Fondant Frosting

Makes about 3/4 cup.

2 cups sifted confectioner's sugar
1-1/2 tsp lemon juice or vanilla
2-3 tbsp water

In a medium-sized bowl mix sugar, lemon juice, and enough water for consistency. Stir until smooth. Store Fondant Frosting in a covered jar in the refrigerator. Remove one hour before using to soften. Spread over slightly warm breads, or use for decorating or frosting cookies.

Fruitcake Glaze

1 tbsp corn syrup
2 tbsp light brown sugar
2 tbsp water
2 tbsp brandy or orange juice

In a small saucepan, combine syrup, sugar, and water; bring to a boil and cook until sugar is dissolved. Cool slightly and add brandy or orange juice. Brush over top of cake and repeat two or three times, waiting 5 minutes or more between each brushing. Decorate top of cake as desired and brush again.