| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Oct., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Cranberry Juice |
| 1 |
c |
Water |
| 3/4 |
c |
Sugar |
| 1 |
|
Cinnamon Stick |
| 6 |
|
Whole Cloves |
|
|
Lemon Peel — from 1/2 |
|
|
Lemon, cut |
| 3/4 |
qt |
Burgundy — (1 bottle) |
| 2 |
tb |
Lemon Juice |
|
|
Nutmeg — to taste |
|
|
Into strips |
INSTRUCTIONS
Syrup can be made ahead.
Combine cranberry juice, water, sugar, cinnamon stick. cloves and lemon
peel in lg saucepan. Bring to a boil. Stir until sugar is dissolved.
Simmer gently 15 min. Strain. Combine syrup with wine and lemon juice;
heat, but DO NOT BOIL.
Serve in preheated mugs with a sprinkling of nutmeg. The syrup can be made
ahead, kept in the refrigerator and combined with the wine and lemon juice
before serving.
Serves 12 Recipe By
: Home Cooking, Nov 1994
Posted by Posted by Posted by Posted by reggie@netcom.com (Reggie Dwork) to
the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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