YIELD - 3 (10 oz) Bottles *FC - Finely Chopped INGREDIENTS Carrots - 3 cups diced Bodi - 2 cups diced Sweet Peppers - 3 cups diced Pimento - 6 (seeded & FC) Garlic - 14 cloves FC Onion - 1/2 cup FC Granulated Sugar - 1/2 cup Turmeric - 2 tbsp White Vinegar - 3 cups Mustard - 2 1/2 tbsp Cinnamon - 1 1/2 tsp Fresh Ginger - 1 1/2 tbsp (grated) Cornstarch - 2 1/2 tbsp METHOD Soak carrots, bodi, sweet pepper, pimento, garlic and onion in brine (2 tbsp of salt & enough water to cov

TURKEY INGREDIENTS Turkey - (8-12) lb Olive Oil - 1/2 Cup Rosemary/Sage - 6 sprigs Oregano/Thyme - 6 sprigs METHOD Preheat oven to 325°F. Remove from brine and pat dry. Fill turkey with stuffing. In a bowl mix oil and herbs. Massage herb mixture onto turkey. Bake turkey uncovered for 1 hour then covered for 2 hours. BRINE INGREDIENTS Salt - 2 cups Brown Sugar - 1 cup Water - 7 liters Garlic - 10 cloves Rosemary - 4 sprigs Oregano - 4 sprigs Lemons - 2 (Quartered) METHOD Disso

INGREDIENTS White Oak Rum - 1/2 Cup Sorrel - 1 1/2 lbs Water - 12 cups Brown Sugar - 2 cups White Sugar - 1/4 cup Cinnamon - 2 sticks Cloves - 10 Ginger - 2 tbsp METHOD Wash and clean sorrel. Add sorrel, water, cinnamon, cloves and ginger to pot. Let boil for 30 minutes. Let cool. Strain and sweeten with sugar. Add White Oak Rum, mix and Enjoy! #caribbean #christmas #drink #sorrel #juice

STUFFING INGREDIENTS Store Bought Stuffing Mix - 1 Pack Minced Beef - 1/2 lb Gala Apple - 1 Turkey Innards (heart, liver & gizzard) METHOD Cut turkey innards into fine pieces. Cut apple into 1/4 inch cubes and set aside. Heat frying pan over medium heat. Add beef & innards and cook. Set aside. Follow stuffing mixture recipe. Add beef mixture and apples. POTATO SALAD INGREDIENTS *FC - Finely Chopped Chicken Breast - 1 (1/2 lb) Potato - 2 lbs Beets - 1 medium Brown Sugar - 1/4

INGREDIENTS Butter - 1/2 lb Granulated Sugar - 1/2 lb Eggs - 4 L Lemon Essence - 1/2 tsp Lemon Zest - 1/2 tsp Almond Essence - 1/2 tsp Vanilla Essence - 1 tsp Flour - 1/2 lb Baking Powder - 4 tsp Cinnamon - 1 tsp Nutmeg - 1/2 tsp Fruit Base: White Oak Rum - 1 cup Prunes - 1/2 lb Raisins - 1/2 lb Currants - 1/2 lb Cherry Brandy - 1 cup Browning: Brown Sugar - 1/2 lb Boiling Water - 1/4 cup METHOD Chop all fruit and let soak in rums for at least 1 week. On the day pour fruit mi

INGREDIENTS White Oak Rum - 1 Cup Eggs - 4 Large Condensed Milk - 1 (390g) Evaporated Milk - 1 (250ml) Bitters - 1 Dash Nutmeg - 1 Tsp Lemon Zest - 1 Tsp METHOD Pasteurize eggs over a double boiler. (140°F for 3 minutes) Blend eggs, evaporated milk, condensed milk, nutmeg, bitters and lemon zest. Add White Oak Rum, blend and Enjoy! #caribbean #christmas #spanish #latin #drink #CreamPunch

INGREDIENTS *FC - Finely Chopped Beef - 1 lb Onion - 2 medium FC Chive - 1 bundle FC Scotch Bonnet Pepper - 1 tsp FC Pimento - 2 FC Garlic - 3 cloves FC Chadon Beni - 3 bundles FC Fine Thyme - 1 bundle FC Ketchup - 1/2 cup Worcestershire Sauce - 4 Dash Capers - 3 tbsp optional Raisins - 3 tbsp optional Olives - 10 optional Blue Band Margarine - 1/4 lb Cornmeal (very fine) - 2 cups Water - 3 cups Coconut Oil - 1/4 cup Salt - 1 1/4 tsp Banana Leaves - 3 optional METHOD Heat pan