Photo by Pixabay on Pexels.com
Here’s my recipes that were featured on Daytime Blue Ridge today ~ Cheers!
Apple Brandy Mimosa
Mix together sugar and cinnamon on a small plate. Pour some light corn syrup on another plate. Dip the rim of champagne flutes into the corn syrup and then roll the rim around in the cinnamon sugar mixture. If it drips a little just wipe off the drips with a wet paper towel.
For each mimosa:
1 ounce Virginia apple brandy (or your favorite apple brandy)
2 ounces Hard Rock Hard Apple Cider (or your favorite brand of cider)
Fill flute with chilled San Venanzio Prosecco or Dibon Cava
Thin apple slices dipped in orange juice for garnish
Place apple brandy and hard cider in a cocktail shaker with ice. Shake vigorously then strain into a champagne flute. Top with Prosecco or cava. Garnish with a thin apple slice (slice apples immediately before serving, the orange juice will help prevent the apple slices from turning brown). I like to pop a little ice cube in my mimosa right before I serve it, just because I like my cocktails icy cold.
Frozen Cranberries in Pomegranate Liqueur
72 fresh cranberries
1 ½ cups orange juice
Place orange juice in a saucepan and bring to a boil then quickly reduce heat and add cranberries. Cook cranberries for one minute (do not allow cranberries to “pop” from the heat). Remove cranberries from heat, drain and allow to cool.
In a small saucepan combine ½ cup pomegranate liqueur and 1 cup sugar. Heat over low heat, stir to combine and continue to heat and stir until sugar is dissolved. Remove from heat and allow to cool.
18 cocktail picks
Place 4 cranberries on each cocktail pick. Place the picks in a flat freezer container so that the picks will lay flat in two layers in the container. Pour the pomegranate sugar mixture over the cranberries. Cover container tightly and place in freezer overnight. Every few hours turn the container over to help marinate the cranberries. Roll cranberries in fine sugar for service.
Cranberries can be kept in the freezer for several weeks.
Cranberry Infused Vodka
Fill a quart size mason jar one half full with fresh cranberries. Add 2 tablespoons fine sugar and 2 tablespoons water and the peel of one large orange. Fill the jar with vodka and cover with jar lid. Shake to combine the sugar and water with the vodka. Place in refrigerator, shaking the jar twice a day for one week. Use this cranberry infused vodka for cosmopolitans and other cranberry cocktails during the holidays. (I like using cranberry infused vodka because I never use a whole bottle of cranberry juice and the juice just goes to waste.)