Cranberry Sauce

1/2 cup cane sugar
1/2 cup water
12 oz cranberries
3 tbsp light rum
1/4 tsp ground cinnamon
3/8 tsp ground ginger
zest of half a medium orange
juice of half a medium orange


Combine water and sugar in a saucepan over medium heat. Simmer until sugar is dissolved, then add the rest of the ingredients. Simmer until cranberries begin to burst, around 15 minutes, using a fork to crush any whole berries against the side of the pan until desired consistency is reached. Let set in bowl or mold in the refrigerator.

Colcannon

2 cups cubed potatoes
1 tbsp earth balance
1 tbsp olive oil
1 tbsp minced garlic
3 cups frozen kale, thawed
1/2 tsp dried thyme
non-dairy milk
salt to taste

Cook the potatoes in heavily salted boiling water until tender, around 25 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale and cook for 5-10 minutes. When the potatoes are done, drain and add to the kale and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add salt to taste.