Apple & Cranberry Sauce

• 1 bag cranberries, fresh
• 2 apples, peeled, cored and cut into chunks
• 1/2 c sugar 
• 1 orange, juiced
• 1 stick cinnamon

Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.

Serve chilled or at room temperature.

Baked Spiral Ham

• 1 large onion, sliced
• 2 tbsp butter
• 1 fully cooked spiral ham, 7-10lbs
• 1 1/2 c chicken broth
• 1 c dry red wine

In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a meat thermometer reads 140° and ham is heated through.

Roasted Baby Carrots

• 1 lb Baby Carrots
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Salt and Pepper

Preheat oven to 400°F. 

Place baby carrots in a baking dish. 

Toss carrots in olive oil, salt, and pepper until evenly coated.  

Roast at 400°F until carrots are soft when prodded with a fork—approximately 30 minutes.

Roasted Brussel Sprout w/ Bacon

• 1½ lb Brussels sprouts
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 6 bacon slices, cut into 1 inch pieces

Preheat oven to 400 degrees.
 
Clean and trim Brussels sprouts and cutting any very large heads in half through the core.

Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
 
Pour the Brussels sprouts onto a large sheet pan, in a single layer. Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
 
Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
 
Serve immediately.