Mulled Cranberry Cocktail
This cocktail can be served as a dessert, or you can drink it instead of tea on a freezing winter afternoon.
Martha Stewart Living, December/January 1997/1998
- 1 quart cranberry juice
- 1 cinnamon stick
- 2 whole cloves
- 1/2 cup cranberries
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- In a medium saucepan, combine the juice, cinnamon stick, and cloves and bring to a boil. Reduce the heat and simmer.
- Meanwhile, in a small saucepan, combine the cranberries, sugar, ground cinnamon, and 2 tablespoons of water and heat over medium-low heat, gently stirring, until the cranberries pop and are well coated with the sugar mixture.
- When cool enough to handle, thread 3 to 4 berries each on 4 decorative toothpicks or skewers. Pour the mulled cranberry juice among 4 mugs and garnish with the cranberry swizzle.
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