| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beverages, Ceideburg 2 | 4 | Cups | |
INGREDIENTS
| 1 | c | White wine or water |
| 1 | c | Sugar |
| 12 | oz | Cranberries |
| 6 | Whole allspice | |
| 1 | Cinnamon stick | |
| 1 | Lime, quartered and seeded | |
| 1 | Knob fresh ginger, 1 inch long, thinly sliced | |
| 2 | c | 80-proof gin |
INSTRUCTIONS
This is for folks who like to toast their feet by the fire while the snow falls outside. A little seasonal cheer... It also looks like a good way to use up those nasty little berries that always seem to pop up in every ones kitchen this time of year. This is from Narsai David, a Bay area restauranteur, chef and food critic. Heat wine or water with sugar until dissolved and boiling. Place cranberries, spices, lime and ginger in the bowl of a blender or food processor. Add boiling syrup and process for 30 to 40 seconds. Pour into a container with a tight-fitting lid. Add the gin, cover and set aside for 1 or 2 weeks. Strain through a fine sieve. Makes about 4 cups. Narsai David, San Francisco Chronicle, 12/5/90. Posted by Stephen Ceideburg December 8 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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