Food»Brunch in a Breeze

Brunch in a Breeze

From cranberry cocktails to simple baked French toast, this make-ahead holiday menu will have you sailing out of the kitchen in no time.

Opt for recipes that require different cooking techniques. If you’re baking your main dish in the oven, plan for sides that can be stirred on the stovetop, or vice versa.

Photographer Becky Luigart-Stayner, Writer Julia Rutland, Prop Stylist Lindsey Ellis Beatty

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Red Pepper Jelly

Prep: 12 minutes
Cook: 19 minutes

2 red bell peppers, cut into 1-inch pieces
½ sweet onion, cut into 1-inch pieces
6 medium jalapeno chiles, seeded and minced
1 (1.75-ounce) package powdered pectin
1 cup apple cider vinegar
5 cups sugar

1. Process bell pepper and onion in a food processor 1 minute or until pureed.

2. Combine red pepper puree, jalapeno chile, pectin, and vinegar in a large Dutch oven; bring to a rolling boil. Quickly stir in sugar, and boil 4 minutes, stirring constantly. Remove from heat.

3. Quickly pour hot jelly into hot sterilized jars, filling to ¼ inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes. Makes 6 half-pints.

Recipe adapted from DamGood Sweet (Tauton, 2009) by David Suas and Raquel Pelzel.