2 qt. water, divided
1/2 c. red hots
1 c. orange juice
8 to 10 cloves
juice from 4 to 5 lemons
3 c. sugar
Cook cranberries in 1 quart water until berries pop. Strain and discard solids. In separate pot cook 1 quart water, red hots, cloves, orange, and lemon juice. Simmer until red hots dissolve. Add cranberry juice and discard cloves. This makes a concentrate to be mixed with 4 quarts hot water. Or store and add 3/4 cup of concentrate to 1 cup water. Serve hot.
Rebecca Sieber Denlinger
From the Kitchens of CMC
Columbus Mennonite Church
2004
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