I saw Geoffrey Zakarian make this on the TV show, “The Kitchen.” It looked so easy and I thought it would be perfect for my Christmas morning breakfast since I planned to have a waffle station where everyone could make their own belgian waffles on the spot. Good choice! It was delicious and was a hit with the family. Definitely a keeper for future holiday breakfasts.
½ cup eggnog
½ cup maple syrup
2 tablespoons butter
Combine eggnog and maple syrup in a medium saucepan over medium-high heat.
Bring to a simmer and cook until reduced by one-quarter, about 5 minutes.
Remove from heat and swirl in butter to melt.
Serve warm as a topping for pancakes, French toast, or waffles.
This is a super easy cranberry sauce made with fresh squeezed orange juice. The citrus juice gives it a nice bright flavor. You can cut the recipe in half if you don’t want to make so much sauce. I have a big family so two bags of cranberries suits us just fine. Cranberries have a natural pectin that is released when they burst and which thickens the sauce naturally. If the sauce becomes too thick as it cools, just stir in a little more orange juice or water till it reaches the consistency you like.
CRANBERRY ORANGE SAUCE
2 bags (12 ozs. each) fresh cranberries
2 cups sugar (you can add more or less sugar to your taste)
zest of 2 oranges
juice from 2 oranges (about 1 cup)
¼ tsp. salt
Combine cranberries, sugar, orange zest, orange juice, and salt in a medium saucepan.
Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens and cranberries have burst, about 15 minutes.
Pour the cranberry sauce into a bowl and cover with plastic wrap, pressing the plastic wrap against the sauce. This will prevent a skin from forming on top.
Let cool to room temperature; then refrigerate for at least 8 hours or up to overnight.
NOTE: If you prefer a sauce with a smoother texture, transfer the cranberry mixture to a food processor or blender after cooking, and pulse until sauce is to desired texture.