Eggnog Syrup

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.

EGGNOG SYRUP

• ½ cup eggnog
• ½ cup maple syrup
• 2 tablespoons butter

1. Combine eggnog and maple syrup in a medium saucepan over medium-high heat.
2. Bring to a simmer and cook until reduced by one-quarter, about 5 minutes.
3. Remove from heat and swirl in butter to melt.
4. Serve warm as a topping for pancakes, French toast, or waffles.

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Cranberry Orange Sauce

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

1. Combine cranberries, sugar, orange zest, orange juice, and salt in a medium saucepan.
2. 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.
3. 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.
4. 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.