Hot spiced Cranberry Punch (non-alcoholic)
- 4 cups cranberry juice
- Honey to taste
- Freshly grated nutmeg (substitute prepared if that's all you have)
- Cinnamon sticks
Heat cranberry juice, cloves and honey in a saucepan. Stir until honey dissolves and juice is hot. Season with nutmeg and serve in a mug (preferably clear) with a cinnamon stick.
The Apple Cinammon (easy non-alcoholic)
- 2 oz cranberry juice
- 4 oz chilled apple cider
Fill a wine goblet with ice. Add 2 oz. cranberry juice and 4 oz. chilled apple cider. Stir to mix. Garnish with a cinnamon stick.
Wassail Bowl (also known as "Lamb's Wool" - alcohol)
Note: You may, if you wish, omit the baked apples all together, and start at step 3. Or you may pick up a jar of spiced apple rings, and float those in the punchbowl, instead of the baked apples (Haggen may have spice apple rings - that's where I've found them in the past).
- 3 large cooking apples
- 1 tablespoon packed brown sugar
- 4 cups apple cider
- 2 cups sherry (not cooking sherry - Harvey's Bristol Cream, or other)
- 1/4 cup granulated sugar
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 to 4 slices of lemon
1.) Preheat oven to 350°
2.) Core apples and arrange in shallow baking dish. Sprinkle with brown sugar and bake until apples are tender (20 to 25 minutes). Set aside.
3.) Heat cider in a saucepan over low heat, bringing it slowly to a boil. Add sherry, sugar, spices and lemon slices. Stir until sugar dissolves; cover tightly and let stand over very low heat for 3-4 minutes. Do not boil again.
4.) Remove the lemon slices and pour into a punch bowl. Garnish with baked apples.
Makes 6 servings.
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