Most Recent Recipes Below

Serves 10

Boil 2  1/2 cups of water.

Add 4 tea bags and steep for 5 minutes.

Add:

1 cup sugar

1 1/2 cups water

1 pint cranberry juice (2 cups)

1/2 cup orange juice

1/2 cup lemon juice

1/4 tsp. Cinnamon

4 cloves

When ready to serve, add an equal amount of water.

from Elizabeth Bey  serves 12

2   750 ml. Bottles red wine

2 cups fresh orange juice

3  or 4 slices fresh ginger

1/2 cup sugar

6 whole star anise

3 cinnamon sticks, each broken into 3

Tie spices in cheesecloth.

Place all ingredients in pot, set over med- low heat. Bring to just below simmer and mull for about 30-40 mins.

Serves 12 from Shannon Hughes Bey

3 qts apple cider or apple juice

2/3 cup packed brown sugar

1/4 teaspoon salt

1 teaspoon whole allspice

1 teaspoon whole cloves

6 cinnamon sticks

1/4 teaspoon nutmeg

1) Heat 2 cups of the cider with the sugar and salt, stirring until the sugar dissolves (can do this in the microwave). Pour into the crock cooker with the remaining cider.

2) Tie spices in a cheesecloth bag and drop them into the cider.

3) Cover and heat at Low for 3-5 hours. Remove spices at serving time.

Serve in hot mugs or glasses.

Notes:

As extra, can add the peel from one large regular orange +/- the peel of a lemon, making sure the white membrane on the back of both peels is completely removed. Just let the peel float in the cider like the spice bag and remove when you remove the spice bag.

For an alcoholic version, add 2 cups brandy to the cider about 15 minutes before serving.

[Makes 4-6 servings]

1/2 cup water

1 tsp. powdered ginger

1 tsp. powdered cinnamon

1 tsp. powdered nutmeg

6 cloves 4-6 cinnamon sticks

1-2 Tbsp. liquid honey

1/2 lemon
1/2 cup Port Wine

1 bottle (750 mL) Red Wine

Set the wine, Port, and the honey in a large glass or stainless pan under low heat. Boil the water in a separate small pan. Carve strips off the lemon peel and add half of them to the boiling. Add the cinnamon, ginger, cloves, and nutmeg to the boiling water. Boil the spices gently for five minutes in the small pan.

Add the juice of the half lemon to the warming wine, removing any seeds. Strain any solids from the spice-infused water, and add to the warmed wine and Port mixture.

Serve in glasses or mugs, with one or two slivers of lemon peel floating in each mug, and place a cinnamon stick in each mug.

from Mom’s friend Emma (Non-alcoholic, serves 24 to 30)

1  1/2 cups lemon juice

1 cup water

4 cups cranberry juice

1 cup sugar

2 cups unsweetened pineapple juice

2 cups orange juice

2 (28 oz) bottles ginger ale

block of ice

Combine the sugar and water in small saucepan. Bring to boil. Stir until the sugar dissolves. Cover and boil over low heat without stirring for 5 minutes. Cool. Add all the ingredients except the ginger ale which is added just before serving.