Festive food and drink are must-haves at any holiday party. It can be simple to pick your favorite dishes and drinks to add to a holiday menu, but making sure that they pair perfectly can be a challenge. We have many quick and easy holiday appetizers, but we will make it simple this year by sharing one of our favorite pairings, a refreshing Cranberry Gin Fizz accompanied by a simple Crostini with Pork Tenderloin, Chutney and Pomegranate. The tartness of the fruit combined with the savory crostini is the perfect appetizer to serve while your guests mix and mingle.
If you’re a purist and red is your holiday color then a Cranberry Gin Fizz with fresh sugared cranberries is perfect for you. They’re so easy to make and they kind of look winter wonderlandish!
Cranberry Gin Fizz
- 1 heaping tablespoon cranberry sauce
- 1 ounce (30 ml) gin
- 1 ounce (30 ml) orange liqueur, such as triple sec or cointreau
- 1/2 ounce cranberry infused simple shred (optional)
- Club soda or sparkling water
- sugared cranberries, for garnish, recipe below
- Rosemary sprig, for garnish
- Add the cranberry sauce, gin, triple sec, and ice to a cocktail shaker. Shake vigorously for 10-15 seconds.
- Pour into a tumbler class and top with club soda or sparkling water.
- Garnish with orange slice and rosemary sprig.
Note: This recipe is one to be enjoyed by the whole family. Make a cranberry soda for the kids by simply omitting the gin and orange liqueur.
Not sure what to do with all those leftover cranberries? They are a pretty way to add festivity to any holiday platter, cheese plate or dessert.
- 2 cups sugar, divided
- 1 (12-ounce) bag fresh cranberries
- Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Remove from heat.
- Stir in cranberries until well coated. Let cool.
- Drain liquid into a bowl (cranberry infused simple syrup). Reserve for cocktail.
- Place remaining sugar into a container or pan with sides. Add wet cranberries. Toss and roll cranberries in remaining 1 1/2 cups sugar until well coated; let dry for at least 1 hour.
- If you decide to thread your cranberries onto a sprig of rosemary it works best to thread the berries then coat with sugar. Otherwise the sugar falls off when you try to thread them.
Crostini with Pork Tenderloin, Chutney and Pomegranate
Recipe by Chef Carla Snyder
Start to finish: 30 minutes
Hands on time: 20 minutes
Makes about 30 crostini
- Melba Rounds
- Major Grey’s Chutney
- 12-oz Roasted Garlic and Rosemary Pork Loin, halved or quartered so they fit on the melba round
- Pomegranate seeds (you can find them in the produce section already seeded in a small cup)
- Spread the melba rounds with chutney and top with a piece of pork and a dollop of chutney.
- Bake at 350°F for 10 minutes or until warmed. Scatter pomegranate seeds over the top.
- Serve on a platter garnished with a sprinkling of pomegranate and chopped parsley.