Spicy Cranberry Drink Recipe

4.5 2
Spicy Cranberry Drink Recipe
Spicy Cranberry Drink Recipe photo by Taste of Home
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Spicy Cranberry Drink Recipe

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4.5 2
Publisher Photo
Red-hot candies add a little spice to this rosy beverage that's perfect for holiday buffets or winter potlucks. Serve it hot or cold. At 28 cents a serving, it's inexpensive, too. —Ruth Hastings, Louisville, Illinois
Featured In: Christmas Drinks
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 4 quarts water, divided
  • 5 cups fresh or frozen cranberries
  • 2-1/2 cups sugar
  • 1/2 cup red-hot candies
  • 3 tablespoons lemon juice
  • 12 whole cloves
  • 3 cinnamon sticks
  • Lemon slices and additional cinnamon sticks

Directions

In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In l Dutch oven or large kettle, combine the sugar, red-hots, lemon juice, cranberry liquid and pulp, and remaining water.
Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheese-cloth. Serve with lemon slices and additional cinnamon sticks. Yield: 14 servings (3 q-1/2 quarts).
Originally published as Hot Cranberry Drink in Quick Cooking November/December 2003, p11

  • 4 quarts water, divided
  • 5 cups fresh or frozen cranberries
  • 2-1/2 cups sugar
  • 1/2 cup red-hot candies
  • 3 tablespoons lemon juice
  • 12 whole cloves
  • 3 cinnamon sticks
  • Lemon slices and additional cinnamon sticks
  1. In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In l Dutch oven or large kettle, combine the sugar, red-hots, lemon juice, cranberry liquid and pulp, and remaining water.
  2. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheese-cloth. Serve with lemon slices and additional cinnamon sticks. Yield: 14 servings (3 q-1/2 quarts).
Originally published as Hot Cranberry Drink in Quick Cooking November/December 2003, p11

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