Ingredients
4 cups fresh or frozen cranberries
3 quarts water, divided
1-3/4 cups sugar
1 cup orange juice
2/3 cup lemon juice
1/2 cup red-hot candies
12 whole cloves
Method
Sources
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Keep beverages hot or cold for hours — coffee, cocktails, smoothie
Tart dried cranberries — salads, stuffing, trail mix, baking
Tart sumac drink — traditional Middle Eastern lemonade
Apricot leather sheet — dissolve for amardine drink, pastry filling
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Keep beverages hot or cold for hours — coffee, cocktails, smoothie
Tart dried cranberries — salads, stuffing, trail mix, baking
Tart sumac drink — traditional Middle Eastern lemonade
Apricot leather sheet — dissolve for amardine drink, pastry filling
Korean roasted multigrain powder — mix with milk for nutritious drink
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In a Dutch oven, combine cranberries and 1 qt. water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan. Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved. Remove from the heat. Strain through a fine mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold.