SPICED CRANBERRY HOT TODDY
This hot rum drink is made with cranberry juice infused with fragrant spices - a comforting cocktail recipe to warm you up.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, heat cranberry juice cocktail and sugar to boiling over medium-high heat. Add cinnamon stick, gingerroot, cloves and anise. Reduce heat to low; simmer uncovered 15 minutes.
- Into heatproof pitcher, strain mixture through fine-mesh strainer; discard spices. Stir rum and liqueur into pitcher. Pour cocktail into mugs. Garnish with cranberries, orange slices and additional cinnamon sticks and star anise.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
CLARENCE'S CRANBERRY TODDY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium sauce pan heat all the ingredients (except the vodka) to just about the boiling point. Let stand for 1 minute. Add cranberry vodka and stir. Pour into a heat-resistant cocktail glass and garnish with a strawberry.
CRANBERRY HOT TODDY
Steps:
- Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan, simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes. Stir in rum.
- Serve toddies with clove-studded tangerine rounds in heatproof glasses.
HOT CRANBERRY TODDY
Make and share this Hot Cranberry Toddy recipe from Food.com.
Provided by Redsie
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cranberry juice, sugar, lemon juice, and water in a 4-quart saucepan or Dutch oven.
- For spice bag, tie lemon peel, cinnamon, and cloves in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag. Add bourbon, rum, or orange juice.
- Transfer to a heatproof serving carafe or pot. Serve with a lemon peel strip in each cup, if desired. Makes about 12 (6-ounce) servings.
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