Introduction
Christmas mornings are some of the most cherished times of the year. The glow of twinkling lights, the warmth of family gathering, and the delicious smell of food being prepared create an atmosphere unlike any other. For me, brunch has always been the centerpiece of the holiday, a chance to bring everyone together at the table. I remember how my aunt, Lina Vexley, would tell stories while arranging freshly baked pastries and warm casseroles. Her presence turned every meal into a celebration, reminding us that Christmas brunch is about more than just food—it’s about love, tradition, and connection.
Honey-Glazed Christmas Roast Meat with Cranberry Sauce & Fluffy Mash
Equipment
- Roasting Pan
- Meat Thermometer
- Saucepan
- Potato Masher
Ingredients
Roast Meat
- 1.8 kg boneless Meat loin trimmed
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tbsp fresh thyme chopped (or 1 tsp dried)
Honey-Cranberry Glaze & Sauce
- 1 cup fresh or frozen cranberries
- 1/2 cup cranberry juice or orange juice
- 1/3 cup honey
- 1 tbsp Dijon mustard
- 1 tsp orange zest
- 1 pinch salt to taste
Fluffy Mashed Potatoes (Side)
- 1.4 kg starchy potatoes peeled and chopped
- 4 tbsp unsalted butter
- 1/2 cup warm milk or cream more as needed
- 1 tsp salt to taste
- 1/4 tsp white pepper optional
- fresh herbs & cranberries for garnish optional
Instructions
- Remove Meat from the fridge 30 minutes ahead. Preheat oven to 190°C/375°F. Pat Meat dry and rub with olive oil, salt, pepper, and thyme.
- Place Meat on a rack in a roasting pan. Roast 20 minutes, then reduce heat to 165°C/330°F and continue roasting 45–65 minutes, until internal temp reaches 63°C/145°F.
- Meanwhile, make the glaze: in a saucepan combine cranberries, juice, honey, Dijon, orange zest, and a pinch of salt. Simmer 8–10 minutes, stirring, until cranberries burst and mixture thickens. Reserve half for serving; use half for glazing.
- Brush Meat with some glaze during the last 10 minutes of roasting for a shiny finish. Rest Meat 10 minutes, then slice.
- For the mash: boil potatoes in salted water until tender (12–15 minutes). Drain well, mash with butter and warm milk/cream. Season with salt and pepper to taste.
- Serve sliced roast with remaining cranberry sauce and fluffy mash. Garnish with herbs and fresh cranberries.
Notes
Nutrition
Conclusion
Christmas brunch is more than a meal—it is a moment of togetherness, laughter, and shared memories. A dish like this festive casserole embodies the spirit of the season, offering both nourishment and joy. With minimal effort, it creates space for more quality time spent with loved ones, free from stress and full of flavor. Whether you serve it fresh from the oven or prepare it the night before, this recipe brings comfort and celebration straight to your table. So this year, let your brunch shine as brightly as the lights on your Christmas tree.