David and I have been in a cranberry mood lately, apparently. It all started when I made my cranberry sauce for Thanksgiving. (The first attempt last year was successful, so I was eager to make it again this year.) Well, it's a little tart for some people, but David and I love it. I've now fixed a total of 4 batches, I believe, just since the Sunday before Thanksgiving. The fourth batch I just made yesterday, and we've been enjoying munching on it yesterday and today. We use it like a jelly or sandwich spread (we like it with peanut butter, turkey, or plain or with cream cheese) or as a dip (like for bagel or pita chips). We also like it on our salads for a "dressing." I also tried yesterday dipping my apple slices in it, and that was pretty good. I didn't like the celery as well. I prefer peanut butter on my celery (or just plain).
But on to the wassail. David remembered it the other day and I found my recipe before heading out to the store. Tonight I'm enjoying some of my second batch. It does give us more sugar than we usually get, because we rarely drink fruit juice. But it sure does make a nice holiday treat. Here's what I did:
2 cups cranberry juice (100% juice, but it's a cranberry juice blend, not 100% cranberry juice)
2 cups water
2 Tbsp lemon juice (or to taste, I don't measure)
2 Tbsp honey (again, I don't measure)
Cinnamon stick or ground cinnamon
Orange slice with whole cloves
Let simmer on stove top or in a crock pot. Very, very yummy! You'll have to let me know if you try it.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment