If you're concerned about cutting your hand, use a rolling pin instead. Be careful when cracking the cinnamon.It works so well! But you could use a vegetable peeler too. My favorite way to peel ginger is to use a spoon.The flavor is so vibrant! You get all that great cranberry goodness (perfectly sweet but not overly sweet) with the holiday spices.įresh ginger helps to cut through the sugar and cinnamon and nutmeg make everything feel like Christmas. Store this mulled cranberry juice in the fridge for up to 3 weeks. Use cheesecloth in a funnel to strain into an air-tight container (I use a mason jar with a lid).Simmer, on low, for approximately 45 minutes.Add cranberry juice, ginger, cinnamon sticks and nutmeg to a saucepan.I use it as a base in my Vodka Cranberry Slush cocktail and Cranberry Mule and it can be used pretty much anywhere you use regular cranberry juice. It's a great thing to make ahead during the Christmas season and keep on hand for drop-in guests or any time you want a drink that feels festive. I was inspired to come up with this easy recipe after I had a glorious Cranberry Bourbon Cocktail at a local restaurant. I wanted to recreate it at home and knew it would start with spice-infused cranberry juice.
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