| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverage |
1 |
Servings |
INGREDIENTS
|
|
Cran-x-berry juice |
|
|
Apple juice |
|
|
Handful of cinnamon sticks broken into 1-2" pieces |
|
|
A bunch of cloves (whole cloves) |
|
|
Optional: citrus rind (i.e.; lemon or orange peels) |
INSTRUCTIONS
Take equal amounts of Cran-x-berry juice and Apple juice. It can be
Cran-raspberry, Cran-apple, or just plain Cranberry juice; low-cal
varieties work just fine. Cheaper off-brands are fine too.
Pour them in a heavy pot. Add a handful of cinnamon sticks broken into
1-2" pieces and a bunch of cloves (whole cloves). Optionally, add some
citrus rind (i.e., lemon or orange peels). Bring to a low simmer, let it
simmer for an hour or so.
Strain out the cinnamon and cloves (and rinds) -- this is important
because if you leave the cloves and cinnamon in, the liquid will get
bitter.
Serve hot. This keeps a long time in the fridge, and can be nuked or
re-heated at will. It's great with a shot of whiskey/brandy/rum!
LAURI@FNDCD.FNAL.GOV
(LAURELIN OF MIDDLE EARTH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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