Author Notes
Have a large amount of fresh cranberries and some great apple cider, and it looks like I'm ready to piece together quite a hot toddy. This one is great hot or cold. I like the combination of cranberry, apple, cinnamon and an accent of orange. I make a big batch of candied orange peel (that I freeze), and I used a piece in this drink as a edible garnish. The twist is that I candy the orange peel in a spiced cranberry juice mixture, to give it a little extra color and flavor. —foodfighter
Ingredients
- candied orange peel
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2
oranges (i.e. valencia)
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1 piece
star anise
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1 piece
cinnamon stick
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2 cups
cranberry juice
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1 cup
water
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3 cups
sugar
- Drink Assembly
-
8 ounces
Cranberry Wine (Tart)
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4 ounces
Goldschlager
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8 ounces
Apple Cider
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1 handful
cranberries
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2
cinnamon stick (3 inch)
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cinnamon sugar
Directions
- candied orange peel
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I cut off top and bottom of oranges, then peel and cut peel into thin strips a quarter of an inch wide. I boil and drain the peels 2-3 times to get rid of bitterness.
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bring cranberry juice, water and 2.5 cups of sugar to a boil.
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Add strips of orange peel, star anise and cinnamon stick reduce heat and simmer for about 35-40 minutes. Drain and reserve syrup for other use.
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Allow strips to cool, then toss with remaining .5 cup of sugar, and let dry. Remaining can be stored in fridge for a couple days or freezer at least a month.
- Drink Assembly
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Combine wine, Goldschlager and Cider. My cider was very sweet. If yours is not, sweeten mixture to taste.
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Add Cranberries and cinnamon stick and heat gently until warm. A slow cooker works well for this.
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Rim shallow glasses with cinnamon sugar, and garnish with spiced cranberry candied orange peel.
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Ask someone to fetch you a second, after you finish the first.
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