Hot Buttered Cranberry Toddy
By
Hot Buttered Cranberry Toddy
Terri Pischoff WuerthnerThis warm and satisfying drink can be enjoyed either before or after dinner. We like it with popcorn and a movie on a cold night. Although there is no alcohol in this toddy recipe, rum, brandy or whiskey may be
added as desired.
Hot drinks are always welcome in South Louisiana
when it's cold. Hot coffee is always brewing in Cajun homes, and the Creole chefs in New Orleans have originated many world-famous hot beverages.
when it's cold. Hot coffee is always brewing in Cajun homes, and the Creole chefs in New Orleans have originated many world-famous hot beverages.
Yield: 8
Ingredients:
- 2 1/2 cups water
- 1 12 ounce bag fresh cranberries
- 2 cups water, additional
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 teaspoon pumpkin pie spice
- 2 cups pineapple juice
- 1 tablespoon cold butter, cut into 8 pieces
- 8 cinnamon sticks
Preparation:
Bring the 2 1/2 cups water and cranberries to a boil and boil for 5 minutes; enjoy the snapping sound as the skins pop. Puree the mixture, then strain through a mesh strainer pressing down
on solids to extract as much liquid as possible. Combine the pureed mixture with the additional water, sugars, pumpkin pie spice, and pineapple juice. Bring to a boil and reduce heat. Simmer
for 5 minutes. Serve hot, topping each serving with a piece of butter and a cinnamon stick.
on solids to extract as much liquid as possible. Combine the pureed mixture with the additional water, sugars, pumpkin pie spice, and pineapple juice. Bring to a boil and reduce heat. Simmer
for 5 minutes. Serve hot, topping each serving with a piece of butter and a cinnamon stick.
MAKE IT EASY: May be prepared ahead, except for the butter and cinnamon sticks, and kept
in the refrigerator for 2 days. Just reheat and add the butter and cinnamon sticks as instructed above.
in the refrigerator for 2 days. Just reheat and add the butter and cinnamon sticks as instructed above.
Bonus Cranberry Ideas:
Cranberry Garnishes:
Cutouts from jellied cranberry sauce make attractive garnishes for platters. Chill the sauce in
the can for several hours before opening. Cut into even slices, one-half inch thick. Use small
cookie cutters, the lid of a small bottle or a knife and ruler to cut decorative shapes. Make
ahead and keep chilled. Display on a bed of greenery.
the can for several hours before opening. Cut into even slices, one-half inch thick. Use small
cookie cutters, the lid of a small bottle or a knife and ruler to cut decorative shapes. Make
ahead and keep chilled. Display on a bed of greenery.
Cranberry Vinegar:
We can create a bit of history in our own cupboards now that fruit vinegars have re-emerged
as favorites. Make cranberry vinegar by following any recipe for raspberry (or other berry)
vinegar and simply substitute cranberries for the suggested amount of the berry, adding extra sugar as cranberries are tart.
as favorites. Make cranberry vinegar by following any recipe for raspberry (or other berry)
vinegar and simply substitute cranberries for the suggested amount of the berry, adding extra sugar as cranberries are tart.
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