Chai Applesauce

 It’s apple time in Kansas and since I was gifted lots of already picked apples, I’ve been making applesauce. After a couple of batches of Rosy Cinnamon Red Hot Applesauce, I decided to try a recipe in the latest issue (Aug./Sept. 2024) of Food Network Magazine. Of course, I made a few adjustments: unpeeled apples versus peeled (not only easier but the peels add a layer of flavor and some extra nutrition) + I doubled the amount of cardamom and added some honey. The apples simmered in a slow cooker and then I processed them in the food processor to chop up the skins. (The original recipe used peeled apples that were cooked in a covered sauce pot for 30 minutes so no processing was needed.

Combine the flavors of spiced chai (tea) and apples to create flavorful Chai Applesauce. 

Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).

   

   Apples after being cooked for 3 to 4 hours. Note: The cooker with full to the brim at the beginning of the cooking time.

   
   
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce. 
   
   
   

Recipe without photos . . .Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce.

Pan de Polvo (Cinnamon Sugar Cookies) as featured in the latest issue of KANSAS! Magazine

A feature in the latest KANSAS! Magazine (volume. 77, issue 5, 2021) is Dia de los Muertos (Day of the Dead). The Taste section outlines the history of the celebration, chronicles food related community events held around the state, and includes two cookie recipe steeped in family history. This recipe is from Sally Sanchez of Emporia who also provided details about the annual "Day of the Dead" celebration in her city in the magazine story.

This is a photo that Sally sent me of her finished cookies. 

Pan de Polvo is a family recipe that was passed down to Sally Sanchez from her mother. Sally’s family prefers to roll the dough and cut it with star and heart shaped cutters. However, the dough can also be rolled into logs and sliced into rounds. 

Writer’s Note: This is one of the most unusual cookies I’ve ever tried, from brewing spice “tea” to kneading cookie dough. Don't’ worry if they are not “picture perfect” (mine weren’t) as Sally says it takes a couple of times to master the process. They are a challenge but the finished cookies are “muy bueno” and oh-so addictive! A plate of these along with a cup of Mexican Hot Chocolate would be a great way to pay homage to the Dia de los Muertos (Day of the Dead). 

Pan de Polvo (Cinnamon Sugar Cookies)

Yield: Approximately 5 dozen smaller sized cookies 

INGREDIENTS

Cinnamon-Anise “Tea”:

3 cinnamon sticks (each approximately 2 1/2-inches long)*

2 tablespoons anise seeds**

1/4 cup granulated sugar

1 cup water

Cookie Dough:

4 cups (l lb.) all-purpose flour

1 1/4 cups vegetable shortening 

Cinnamon-Sugar Mixture:

1 1/2 cups granulated sugar 

2 tablespoons ground cinnamon

INSTRUCTIONS

1. Cinnamon-Anise “Tea”: Combine cinnamon sticks, anise seed and 1/4 cup sugar with water in a small saucepan; boil for approximately 4 minutes. Remove from heat and strain; discard spices.
   
   
   
   
2. Preheat oven to 375°F. Grease or spray cookie sheets with pan release, or line sheets with sprayed parchment paper.
3. Cookie Dough: Add flour and shortening to a mixing bowl. Use a mixer or pastry blender to cut-in/mix the dough until it resembles coarse meal. Slowly begin adding the warm “tea”, stirring it into the flour in 1/4 cup intervals, adding as much as is need so that dough should begin to form into a ball. Knead dough until it’s soft and smooth, not sticky to the touch—about 5 minutes.
   
   
   
   
   
   

   

   
   

   
4. Roll out the dough on a lightly floured surface to about 1/4-inch thick; cut dough with  cookie cutters of your choice. OR, roll the dough into 1-inch diameter logs. Cut logs into 1/4-inch thick circles. 
   
5. Place cookies close together (but not touching) on prepared cookie sheet. They spread very little or not at all because there is no leavening in the ingredient list.  
   
6. Bake in preheated over for 15 to 20 minutes or until golden brown. To check for doneness, cut a cookie in half—it should crumble. 
7. Cinnamon-Sugar Mixture: As cookies bake, combine the cinnamon and sugar in a container.
8. Once cookies are out of the oven, sprinkle with cinnamon and sugar—the heat will cause the mixture to adhere. 

   

   Mine are certainly not as shapely as Sally's and I used more cinnamon-sugar . . . but they were very tasty and somewhat addictive!

* Mexican or canela cinnamon would be ideal if available. Favored in Mexico for it’s mellow flavor; it’s also much softer and flakier than the widely marketed cinnamon, cassia, common in the United States.

**Anise, known for its licorice taste, is often considered a love-it-or-leave-it kind of spice. The flavor the seeds impart in this recipe is quite mild, more of a background essence. However, similar recipes rely on just cinnamon to flavor their tea, so leave out the anise if preferred.

Cover of vol 77, issue 5, 2021 KANSAS! Magazine

Recipe without the photos . . . Pan de Polvo (Cinnamon Sugar Cookies)

Yield: Approximately 5 dozen smaller sized cookies 

INGREDIENTS

Cinnamon-Anise “Tea”:

3 cinnamon sticks (each approximately 2 1/2-inches long)*

2 tablespoons anise seeds**

1/4 cup granulated sugar

1 cup water

Cookie Dough:

4 cups (l lb.) all-purpose flour

1 1/4 cups vegetable shortening 

Cinnamon-Sugar Mixture:

1 1/2 cups granulated sugar 

2 tablespoons ground cinnamon

INSTRUCTIONS

1. Cinnamon-Anise “Tea”: Combine cinnamon sticks, anise seed and 1/4 cup sugar with water in a small saucepan; boil for approximately 4 minutes. Remove from heat and strain; discard spices.
2. Preheat oven to 375°F. Grease or spray cookie sheets with pan release, or line sheets with sprayed parchment paper.
3. Cookie Dough: Add flour and shortening to a mixing bowl. Use a mixer or pastry blender to cut-in/mix the dough until it resembles coarse meal. Slowly begin adding the warm “tea”, stirring it into the flour in 1/4 cup intervals, adding as much as is need so that dough should begin to form into a ball. Knead dough until it’s soft and smooth, not sticky to the touch—about 5 minutes.
4. Roll out the dough on a lightly floured surface to about 1/4-inch thick; cut dough with  cookie cutters of your choice. OR, roll the dough into 1-inch diameter logs. Cut logs into 1/4-inch thick circles. 
5. Place cookies close together (but not touching) on prepared cookie sheet. They spread very little or not at all because there is no leavening in the ingredient list.  
6. Bake in preheated over for 15 to 20 minutes or until golden brown. To check for doneness, cut a cookie in half—it should crumble. 
7. Cinnamon-Sugar Mixture: As cookies bake, combine the cinnamon and sugar in a container.
8. Once cookies are out of the oven, sprinkle with cinnamon and sugar—the heat will cause the mixture to adhere. 

Homemade Chai Concentrate

Served hot or chilled, chai’s spicy flavor with an underlying creaminess is my idea of a comforting drink. It’s black tea brewed with warm spices  and sweetened with sugar and honey. I’ve ordered it at coffee/tea shops but the BEST cup of chai was one prepared by Raju Sivarama Dandu—it is the standard by which I now judge all others. Not sure I’ll ever be able to match his cuppa but decided to give this Homemade Chai Concentrate a chance. I love the idea of a concentrate that I can keep in the refrigerator. The recipes I found suggest a blend of 50% chai concentrate and 50% milk. I prefer to use about 25% milk and 75% chai.

Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
   
   
   
   
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
   
   
   
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.
   

Recipe without photos . . . Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.

Zucchini Date-Walnut Muffins

One taste of Marcia Williamson’s Zucchini Date-Nut Muffins and I was hooked. She shared the recipe and I made them yesterday. Barry’s response was much the same as mine. “These are SO good” he repeated more than more. He described them as crisp on the outside, tender on the inside and bursting with flavor.

The recipe, originally from Linda Strandberg, can be used to make either muffins or loaves of quick bread. Personally I like the idea of muffins as they can be frozen for future use. 

On the original recipe card, Linda also notes that cranberries or rhubarb could replace the zucchini.

 

Zucchini Date-Walnut Muffins   Makes 2 dozen standard size muffins 

1 cup vegetable (canola) oil

2 cups granulated sugar 

3 large eggs

1 1/2 teaspoon vanilla

2 cups grated zucchini (I left peel on and patted off excess moisture)

3 cups all-purpose flour (or use half all-purpose and half whole wheat; I actually used 1 cup white whole wheat and 2 cups all-purpose)

1/2 teaspoons salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon (I used 1 teaspoon)

1 1/2 cups nuts or date & nut mixture (I used 3/4 cup chopped walnuts and 3/4 cup chopped dates

1. Grease and flour or spray muffin tins (I used silicon so omitted this step). Preheat oven to 325°. 
2. In a mixing bowl, blend oil. sugar and eggs.
3. Add zucchini (or substitute cranberries, rhubarb, etc.) and stir. Add vanilla.
4. Mix in dry ingredients, dates and nuts. Avoid overmixing. The batter will be thick.
   
   
   
5. Fill muffin tins about 3/4 full.
   
6. Bake for 25 or 30 minutes or until set and toothpick inserted in muffin comes out clean. 
   
   Dessert Fare: I served our muffins with Fluffy Tapioca Pudding sprinkled with cinnamon.

Variations:

Mini Muffins — Bake 15 minutes.

Quick Bread — divide batter between 3 standard loaf pans and bake 1 hour.

Recipe without photos . . .

Zucchini Date-Walnut Muffins   Makes 2 dozen standard size muffins 

1 cup vegetable (canola) oil

2 cups granulated sugar 

3 large eggs

1 1/2 teaspoon vanilla

2 cups grated zucchini (I left peel on and patted off excess moisture)

3 cups all-purpose flour (or use half all-purpose and half whole wheat; I actually used 1 cup white whole wheat and 2 cups all-purpose)

1/2 teaspoons salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon (I used 1 teaspoon)

1 1/2 cups nuts or date & nut mixture (I used 3/4 cup chopped walnuts and 3/4 cup chopped dates

1. Grease and flour or spray muffin tins (I used silicon so omitted this step). Preheat oven to 325°. 
2. In a mixing bowl, blend oil. sugar and eggs.
3. Add zucchini (or substitute cranberries, rhubarb, etc.) and stir. Add vanilla.
4. Mix in dry ingredients, dates and nuts. Avoid overmixing. The batter will be thick.
5. Fill muffin tins about 3/4 full. 
6. Bake for 25 or 30 minutes or until set and toothpick inserted in muffin comes out clean. 

Variations:

Mini Muffins — Bake 15 minutes.

Quick Bread — divide batter between 3 standard loaf pans and bake 1 hour.

Apple Cider Cranberry Sauce

In need of a plate garnish and sauce for an autumn-inspired 2019 cooking class, Meta got creative with the things in the fridge and pantry. The result— cranberry sauce infused with apple and orange flavors for a tangy taste that pairs well with turkey or ham. 

Apple Cider Cranberry Sauce 

3/4 to 1 cup granulated sugar

3/4 to 1 cup apple cider

2 tablespoons apple cider vinegar 

1 (12 oz.) pkg. fresh cranberries

1 cinnamon stick

1 to 2 tablespoons thin orange peel strips

1. Combine first 3 ingredients in heavy medium-sized saucepan over medium high heat. Bring to boil, stirring until sugar dissolves.
2. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. 
   
3. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.

 Make Ahead: Can be made up to a week in advance. Cover and refrigerate.

Recipe without photo . . .

Apple Cider Cranberry Sauce 

3/4 to 1 cup granulated sugar

3/4 to 1 cup apple cider

2 tablespoons apple cider vinegar 

1 (12 oz.) pkg. fresh cranberries

1 cinnamon stick

1 to 2 tablespoons thin orange peel strips

1. Combine first 3 ingredients in heavy medium-sized saucepan over medium high heat. Bring to boil, stirring until sugar dissolves.
2. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. 
3. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.

 Make Ahead: Can be made up to a week in advance. Cover and refrigerate.

Sweet Cinnamon Flavored Oatmeal Drink ("Horchata")

Several years ago I watched Marcela Valladolid make this drink on Food Network (Mexican Make Easy). I was intrigued so gave it a try and found it to be refreshing.
Forgot all about it until the other day when a friend and I were talking about adventuresome beverages. A little online research indicates that this Mexican drink is usually made with rice or rice flour and other sweetened with condensed milk. I like this version. Definitely serve it ice cold!

Sweet Cinnamon Flavored Oatmeal Drink ("Horchata")
1 cup old fashioned rolled oats
1 (4") cinnamon stick, broken into tiny pieces
4 cups water
Agave or sugar as needed (I used 2 to 3 tablespoons agave)
Option--ground cinnamon for garnish

1. In a large container, soak the oats, cinnamon and water for a minimum of 30 minutes.
   
2. Blend the mixture (including the cinnamon) in a blender.
   
3. Strain.
   
4. Sweeten with agave or sugar.
   
5. Serve well-chilled over ice. Sprinkle with a bit of ground cinnamon if desired.
   
   
   
   

Recipe without photos . . .

Sweet Cinnamon Flavored Oatmeal Drink ("Horchata")

1 cup old fashioned rolled oats
1 (4") cinnamon stick, broken into tiny pieces
4 cups water
Agave or sugar as needed (I used 2 to 3 tablespoons agave)
Option--ground cinnamon for garnish

1. In a large container, soak the oats, cinnamon and water for a minimum of 30 minutes.
2. Blend the mixture (including the cinnamon) in a blender.
3. Strain.
4. Sweeten with agave or sugar.
5. Serve well-chilled over ice. Sprinkle with a bit of ground cinnamon if desired.

Hot Spiced Cider

Another Peppernut tasting this morning for a small group and I offered coffee, tea and
Hot Spiced Cider. Nothing out-of-the-ordinary about this recipe but it is just one that I'd like to use again as it's not to sweet and the spices compliment the cider without overpowering. So, if it's on the blog I'll know where to find it.

Hot Spiced Cider
1 teaspoon whole cloves
1 large cinnamon stick or 2 mall
1/4 teaspoon salt
1 pinch ground nutmeg
Orange peel
2 quarts apple cider

1. Place all ingredients in a saucepan and bring to a boil. For ease, place whole spices and orange peel in a cheesecloth bag or large tea ball. I simply put them in the pot and then strained them out before serving.
2. Turn down heat and simmer for 20 to 30 minutes to meld flavors.

Kiwi Christmas Tree -- Holiday Fruit Platter

Adapted from an idea on Pinterest, I just used the fruits I had on hand. The one I saw on Pinterest used pomegranate seeds for "ornaments" and was topped with a pineapple star. A platter that obviously lends itself to creativity!

Kiwi Christmas Tree
Kiwi slices
Red grapes, chopped
Mint leaves
Cinnamon stick

Arrange kiwi slices in a tree shape. Overlap and stack if feeding a crowd.
Arrange red grapes on top.
Garnish with mint and insert a cinnamon stick for the base of the tree.

This is a smaller version that I made for a morning coffee.

Chai Tea Concentrate for Hot Tea, Chai Latte, hot or cold

I have a weakness for Chai Tea Lattes, both hot and iced.  With a few whole spices and a little time, I now have a batch of concentrate ready to mix up in just minutes to satisfy my Chai Tea cravings!



Chai Tea Concentrate      Makes about 3 1/2 cups
12 cardamom pods, gently crushed
8 whole black peppercorns
8 whole cloves
4" piece of fresh ginger, cut into slices
4 cinnamon sticks
3 whole allspice
4 tablespoons brown sugar (more or less to taste)
2 star anise
1 vanilla bean, sliced down the middle
1/8 teaspoon nutmeg
4 cups water
4 black tea bags

1. Bring all ingredients, except tea bags, to a boil in a saucepan over medium-high heat. Reduce to medium-low, cover and simmer for 15 minutes.

   

   Spices in saucepan.

   

   Water added to spices. 

   

   Mixture after being simmered for 15 minutes.

2. Turn off heat, add tea bags, cover again and allow to steep for about 8 minutes.
   
3. Pour mixture through a strainer to remove spices. 
   
4. Allow concentrated tea to cool to room temperature and then store in the refrigerator.
   

To use concentrate: Mix equal amounts of concentrate and milk (for hot or iced Chai Tea Latte, or water for Chai Tea).

Recipe without photos . . .
Chai Tea Concentrate      Makes about 3 1/2 cups
12 cardamom pods, gently crushed
8 whole black peppercorns
8 whole cloves
4" piece of fresh ginger, cut into slices
4 cinnamon sticks
3 whole allspice
4 tablespoons brown sugar (more or less to taste)
2 star anise
1 vanilla bean, sliced down the middle
1/8 teaspoon nutmeg
4 cups water
4 black tea bags

1. Bring all ingredients, except tea bags, to a boil in a saucepan over medium-high heat. Reduce to medium-low, cover and simmer for 15 minutes.
   
2. Turn off heat, add tea bags, cover again and allow to steep for about 8 minutes.
3. Pour mixture through a strainer to remove spices. 
4. Allow concentrated tea to cool to room temperature and then store in the refrigerator.

To use concentrate: Mix equal amounts of concentrate and milk (for hot or iced Chai Tea Latte, or water for Chai Tea).

Fruit Salad Christmas Tree -- fun, festive & nutritious!

  This is the fruit salad I put together for USD 435's Parents as Teachers holiday  
  meal . . . 

Fruit Salad Christmas Tree
Halos or clementines, peeled and divided into segments
Strawberries, hulled and cut in half
Apples, cored and sliced thin (dip in lemon juice to prevent browning)
Kiwi, peeled and cut into slices
Grapes, cut in half
A couple of cinnamon sticks
1 star anise
Fresh mint
Celery Seed Dressing

This is the way I assembled the fruit salad. (Vary amount and types of fruit to suit your own needs.)

1. Create a base with the orange segments. I stacked them a couple of layers high.
2. Add a second layer of strawberries; taper this layer to begin narrowing the tree, as shown above. Each subsequent layer should continue to taper to ultimately form a triangle shape.
3. At this point, I just left a space for the apples as I wanted to add them at the last minutes. (I assembled the rest of the salad several hours in advance of the party.)

   

   I also went ahead and added some grape decorations to the fruit on the platter and cut some extra (which are located near the top of the platter) to add to the apple section).

4. Add a layer of kiwi slices.
5. Add grape decorations to the "tree."
6. Add cinnamon sticks to the bottom of the tree to create a tree trunk.
7. Add a star anise to the top for the "star."
8. Tuck a few springs of mint into the "tree."
9. Drizzle fruit lightly with Celery Seed Dressing.

Raise a glass of Spiced Cranberry Sparkling Cocktail

This is definitely a perfect drink for the holiday - festive looking and delicious!.It is   is another cranberry recipe from our cousin Judy McMullen. She suggests making the Spiced Cranberry Syrup (which is actually a reduced liquid versus an actual syrup) a day or two ahead; it can then be stored in the refrigerator.

Barry raises a glass of Spiced Cranberry Sparkling Cocktail in a holiday toast!

Spiced Cranberry Syrup (make ahead and store in the refrigerator)

2 quarts cranberry juice cocktail

8 slices peeled ginger (each about the size of a quarter)

2 cinnamon sticks

2 star anise

Pour the above ingredients into a saucepan and simmer over the lowest temperature until reduced by about one-third—this should take about 2 hours and will result in about 5-6 cups of remaining liquid. Remove the ginger and pour liquid into a jar (Judy leaves the cinnamon sticks and star anise in with the liquid). Refrigerate until ready to use.

Ingredients are heated on a low temperature to reduce the amount of liquid, both concentrating and blending flavors.

Spiced Cranberry Sparkling Cocktail     Makes 16 servings

Granulated or fine sugar for rimming glasses (red sugar adds another festive touch) + a little cranberry juice cocktail

Brandy — ½ to 1 cup (vary amount according to your preference)

Spiced Cranberry Syrup (see previous recipe)

Cranberries, fresh or frozen, for garnish

3 (750 ml) bottles of sparkling wine, Champagne (such as Brut), or Prosecco (Wine containing significant amounts of carbon dioxide is referred to as sparkling wine. Champagne is the classic example of a sparkling wine but it is produced exclusively in the Champagne region of France. Other countries and regions produce their own versions, such as Italy’s Prosecco.)

1.  Rimming glass—Place sugar and a little cranberry juice cocktail in shallow containers that are wide enough to accommodate dipping the rim of a champagne glass. Rim glasses by dipping in a little cranberry juice and then into the sugar (make sure the cranberry juice for dipping is very shallow; if too deep, the sugar runs down the glass). Ideally do this ahead of time so the sugar can harden. 

After dipping the glass rim in cranberry juice, it goes into a bowl of red sugar.

2.  Adding Brandy to Spiced Cranberry Syrup—Add ½ to 1 cup of brandy to the chilled Spiced Cranberry Syrup; stir. Once the brandy is added, this mixture can continue to be refrigerated for several weeks.

3.  To Prepare Individual Glasses for Serving— Add 3 cranberries to the prepared glass.  Pour a jigger (about 2 tablespoons) of the Spiced Cranberry Syrup (with added brandy) into a glass, and then fill with sparkling wine. Stir carefully and ENJOY!

Glass is ready to add syrup-brandy mixture & sparkling wine. 

Barry tops the Spiced Cranberry Syrup mixture with sparkling wine/ 

Recipe without photos . . .
Spiced Cranberry Syrup (make ahead and store in the refrigerator)
2 quarts cranberry juice cocktail
8 slices peeled ginger (each about the size of a quarter)
2 cinnamon sticks
2 star anise

Pour the above ingredients into a saucepan and simmer over the lowest temperature until reduced by about one-third—this should take about 2 hours and will result in about 5-6 cups of remaining liquid. Remove the ginger and pour liquid into a jar (Judy leaves the cinnamon sticks and star anise in with the liquid). Refrigerate until ready to use. 

Spiced Cranberry Sparkling Cocktail     Makes 16 servings

Granulated or fine sugar for rimming glasses (red sugar adds another festive touch) + a little cranberry juice cocktail

Brandy — ½ to 1 cup (vary amount according to your preference) 

Spiced Cranberry Syrup (see previous recipe)

Cranberries, fresh or frozen, for garnish

3 (750 ml) bottles of sparkling wine, Champagne (such as Brut), or Prosecco (Wine containing significant amounts of carbon dioxide is referred to as sparkling wine. Champagne is the classic example of a sparkling wine but it is produced exclusively in the Champagne region of France. Other countries and regions produce their own versions, such as Italy’s Prosecco.)

1.  Rimming glass—Place sugar and a little cranberry juice cocktail in shallow containers that are wide enough to accommodate dipping the rim of a champagne glass. Rim glasses by dipping in a little cranberry juice and then into the sugar (make sure the cranberry juice for dipping is very shallow; if too deep, the sugar runs down the glass). Ideally do this ahead of time so the sugar can harden.                              

2.  Adding Brandy to Spiced Cranberry Syrup—Add ½ to 1 cup of brandy to the chilled Spiced Cranberry Syrup; stir. Once the brandy is added, this mixture can continue to be refrigerated for several weeks.

3.  To Prepare Individual Glasses for Serving— Add 3 cranberries to the prepared glass.  Pour a jigger (about 2 tablespoons) of the Spiced Cranberry Syrup (with added brandy) into a glass, and then fill with sparkling wine. Stir carefully and ENJOY!