Spiced Cranberry Collins
1 1/2 ounces Vodka
1 ounces Spiced Cranberry Syrup (see subrecipe)
1/2 ounce fresh Lemon Juice
Club Soda
Combine the vodka, cranberry syrup and lemon juice in cocktail shaker filled with ice. Shake well. Strain into a tall glass filled with ice, top with club soda (about 3 – 4 ounces). Serve garnished with fresh cranberries.
Yield: 1 cocktail
Spiced Cranberry Syrup
If you have any of this syrup left over, it’s tremendous on ice cream, panckakes, waffles or as a substitute for honey.
2 Cups Frozen Cranberries
1 Cup Granulated Sugar
1 Tsp Whole Black Peppercorns
1 Tsp Whole Cloves
2 Star Anise Pods
1 Tsp Grated Ginger
1 Cup Water
Bring water, sugar and spices to a boil in a saucepan. Stir until sugar is dissolved. Add the cranberries and bring to a boil again; stirring occasionally until they burst. Reduce heat and simmer until reduced to 1 cup, about 8 – 10 minutes, occasionally gently pressing the cranberries to release the juices. Remove from the heat and allow to cool. Strain through a fine mesh sieve. Store in the refrigerator for up to 2 weeks.
Yield: 1 cup
Grandma Grace’s Cranberry Orange Cake
Amy’s Grandma Grace made this a part of her holiday
tradition for probably 40 years and I’m sure it’ll
become a part of yours. The addition of orange juice makes the cake incredibly moist, and the cake is best if
you make it a few days in advance. The trick is keeping
yourself from eating it before the holidays, so I advise
you make two: one for you, and one for your family.
2 ¼ cups sifted all purpose flour
2 cup sugar
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped walnuts
1 cup diced dates
1 cup fresh or frozen cranberries
grated rind of two oranges
2 eggs, beaten
1 cup buttermilk
¾ cup vegetable oil
1 cup orange juice
Preheat oven to 350° F. Sift together flour, 1 cup of
sugar, salt, baking powder, and baking soda. Stir in
nuts, dates cranberries, and orange rind. In a separate
bowl, combine eggs, buttermilk, and oil, then add to
the flour and fruit mixture. Pour into a well-greased
bundt pan and bake for one hour, or until a toothpick
inserted comes out clean. Remove from the oven and
let cool until lukewarm. Remove the cake and place it
on a rack over a wide dish. Combine orange juice and
remaining 1 cup sugar and pour it over the cake. Take
the collected drippings and pour over again until most
of the juice has been absorbed. The cake will keep in
the refrigerator up to 2 weeks if wrapped in foil, but I
doubt it’ll last that long!