Nov. 17, 2014

Samantha Morley
smorley2@uccs.edu

Rosy Cranberry Cider

2 oranges
2 quarts cranberry juice
4 three-inch cinnamon sticks
2 two-inch piece fresh ginger,
peeled and sliced lengthwise
Sugar, to taste

Using a sharp knife, remove four three-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks and ginger. Taste and add sugar as needed. Heat over medium-high heat until simmering. Reduce to low heat. Simmer 20 minutes. Strain and discard solids. Serve hot.
marthastewart.com/340923/rosy-cranberry-cider

 

Sparkling Pear and Cranberry Cocktail

2 tablespoons dry cranberries
1/2 cup organic pear nectar
32 ounces Moscato d’Asti
wine*
8 small sprigs fresh rosemary

Put cranberries in small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat, dry and refrigerate until serving. Divide pear nectar among eight tall champagne glasses.
Add cranberries and gently pour Moscato d’Asti into glasses. Garnish with rosemary.
marthastewart.com/316870/sparkling-pear-and-cranberry-cocktail