Sometimes we find more than one recipe we would like to share. Since it's the holiday season and there is so much entertaining to be done, we thought you might like to have both of these!
Sparkling Cranberry Tea Cocktails
This is a fine make-ahead recipe for an open house. Combine the ingredients through step one and chill; stir in the ginger ale just before serving. Serve in goblets, highball glasses, or any pretty clear glasses to show off the concoction's yuletide-red hue.
Ingredients
- 4 cups water
- ½ cup sugar
- 2 family-sized tea bags
- 2 ½ cups no-sugar-added cranberry juice
- 1 cup vodka
- ¼ cup Grand Marnier (orange-flavored liqueur)
After Chilling above ingredients, add:
- 4 cups ginger ale, chilled
- Orange rind strips (optional)
Preparation
Combine 4 cups water and sugar in a large saucepan; bring to a boil. Cook until sugar dissolves, stirring occasionally. Pour over tea bags. Cover and let stand 5 minutes; discard tea bags. Cool. Stir in juice, vodka, and Grand Marnier; chill.
Gently stir in ginger ale. Serve over ice; garnish with rind, if desired.
Yield
12 servings (serving size: 1 cup)
www.cookinglight.com
Ham with Champagne and Vanilla Glaze
Much of the flavor from the Champagne and vanilla bean seeds ends up in the pan drippings, which are then used to create a simple sauce.
Ingredients
- 1 (11-pound) 33%-less-sodium smoked, fully cooked bone-in ham
- 24 whole cloves
- Cooking spray
- 1 ½ cups Champagne or sparkling wine, divided
- 1 (2-inch) piece vanilla bean, split lengthwise
- 1 cup apple jelly
Preparation
Preheat oven to 350°.
Trim fat and rind from ham. Score outside of ham in a diamond pattern, and stud with cloves. Place ham, bone end up, in a roasting pan coated with cooking spray. Pour 1 cup Champagne over ham. Bake at 350° for 45 minutes.
Scrape seeds from vanilla bean into a small saucepan. Add vanilla bean and 1/2 cup Champagne to pan. Bring to a boil; cook 2 minutes. Stir in apple jelly; cook 3 minutes or until jelly dissolves, stirring constantly. Remove from heat. Discard vanilla bean. Pour half of Champagne mixture over ham. Bake 30 minutes; pour remaining Champagne mixture over ham. Bake an additional 30 minutes or until ham is thoroughly heated. Place ham on a platter; cover loosely with foil. Let stand 15 minutes.
Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before the fat layer reaches opening; discard fat. Serve sauce with ham.
Yield
30 servings (serving size: 3 ounces ham and about 1 ½ teaspoons sauce)
www.cookinglight.com
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