Published on November 20, 2025
Here are a few holiday recipe ideas from Florence-Léa Siry!
The holiday season means big gatherings around the table. What are you planning to cook for the end-of-year celebrations? I wanted to share some festive recipes using ingredients from Quebec to inspire you to bring as many local flavors as possible to your plate. Want to know my secret? I spotlight Quebec cranberry products and use them in all kinds of ways—of course, always in zero-waste mode!
I always start by making a cranberry syrup. It’s a super simple zero-waste recipe made with cranberries, winter spices (cinnamon, cardamom, nutmeg, cloves, allspice…), and equal parts water and sugar. I let it steep until it reaches a maple-syrup-like consistency.
Next, I impress my guests with my famous punch, made primarily with products from Aliments du Québec! I start with cranberry juice, diluted with sparkling water. Then I add ginger syrup, my zero-waste cranberry syrup, cinnamon sticks, and, if I have them, some Quebec fruits that I had frozen. Oh, and don’t forget to add a splash of local alcohol if you enjoy it. Delicious!
Of course, I save the candied cranberries from my syrup-making to give them a second life. First, I use pizza dough to turn them into quick brioche buns. You’ll need very few ingredients—just the leftover candied cranberries from the syrup, and why not add a delicious zero-waste spread from the Les Rescapés line, a project born from the circular economy.
With the leftovers, I make a cranberry and French shallot compote to serve alongside my tourtière. I also give this compote multiple lives, using it in savory cakes, omelets, salads, or vinaigrettes. It’s truly a zero-waste recipe!
