GFCF Holiday Recipes

Cranberry Sauce Recipe

• 1 cup (200 g) sugar
• 1 cup (250 mL) water
• 4 cups (1 12-oz package) fresh or frozen cranberries

Optional: Pecans, orange zest, cinnamon or cinnamon stick, nutmeg, allspice.


1. Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring
to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes
or until cranberries burst.
2.  At this point you can add all number of optional ingredients. You can add a half a cup
of roughly chopped pecans with or without a few strips of orange zest. Spices such as
cinnamon, nutmeg or allspice can be added too.
3.  Remove from heat. Cool completely at room temperature and then chill in refrigerator.

Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
Note: be sure to make this recipe at least 1 – 2 days prior to serving.

Sausage and Potato Stuffing

2 tbsp canola oil
3 large potatoes (russet or white), cubed
1.5 pounds fresh ground sausage
2 – 3 celery sticks, chopped
1 large (or 2 medium) cooking onion, chopped

Spice mixture:
2 tbsp fresh sage, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tsp dried marjoram
1 tsp dried savory
½ tsp each salt & pepper


Cook ground sausage until no longer pink, breaking up into small pieces or chunks with
spoon. Parboil the cubed potatoes for a couple of minutes, keep them firm.

In separate pot, heat the oil over medium heat and add the onions, celery and spice
mixture. Cook veggies and spices for approximately 4 – 5minutes. Add sausage meat
and potatoes and continue to cook, covered, until potatoes begin to soften (do not over
cook potatoes – you should be able to pierce them with a fork, but do not leave them
mushy), approximately 10 minutes.

Remove stuffing from heat. Let cool, then refrigerate. This is a great “make-ahead”
recipe that can sit in the fridge for up to 2 days before stuffing the bird.

Easy Apricot glaze (for ham)

½ cup apricot preserves
2 tbsp brown sugar
¼ cup orange juice
1 tbsp cider vinegar
2/3 tsp ground cloves

Bake ham according to directions (bone in, bone out, pre-cooked, etc), apply glaze to
ham for the last 30 – 45minutes of baking.
Note: Be sure to score ham prior to baking.

Gluten and Dairy Free Scalloped Potatoes

This recipe is the perfect accompaniment for a baked ham.
Option: I usually prepare this dish the day before (pre-baking it ahead of time) and heat it
through at 350 for 30 – 40 minutes just before serving.

5 large potatoes, peeled and thinly sliced
1 cup chopped onion
3 tablespoons vegan butter (Earth’s Balance butter sticks)
1/4 cup all-purpose gluten free flour (rice flour also works well)
1 3/4 cup gluten free chicken broth
2 tbsp mayonnaise (Nutrimax brand is GFCF)
3/4 tsp salt
1/4 pepper

In a greased 2 1/2 qt baking dish, layer potatoes and onion. In a saucepan, melt the EB
butter; stir in the GF flour until smooth. Gradually add broth, mayonnaise, salt and
pepper. Cook and stir for 5 – 10 minutes or until thick and bubbly. Pour over potato &
onions and sprinkle with paprika.

Cover and bake at 325 degrees for 2 hours.

Optional: Uncover for last 15 minutes or broil on high for last 5 minutes of baking.
Note: for “make-ahead”, cut cooking time down to 1 1/2 hours (let cool and refrigerate)
and cook for 30 – 40 minutes at 350 before serving.