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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
candied orange peel
- 2 oranges (i.e. valencia)
- 1 piece star anise
- 1 piece cinnamon stick
- 2 cups cranberry juice
- 1 cup water
- 3 cups sugar
- 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.
- bring cranberry juice, water and 2.5 cups of sugar to a boil.
- 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.
- 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.
- 8 ounces Cranberry Wine (Tart)
- 4 ounces Goldschlager
- 8 ounces Apple Cider
- 1 handful cranberries
- 2 cinnamon stick (3 inch)
- cinnamon sugar
- Combine wine, Goldschlager and Cider. My cider was very sweet. If yours is not, sweeten mixture to taste.
- Add Cranberries and cinnamon stick and heat gently until warm. A slow cooker works well for this.
- Rim shallow glasses with cinnamon sugar, and garnish with spiced cranberry candied orange peel.
- Ask someone to fetch you a second, after you finish the first.
- This recipe was entered in the contest for A & M's Annual Smackdown / Your Best Hot Toddy