Best Clarences Cranberry Toddy Recipes

CRANBERRY HOT TODDY

Steps:

• Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan, simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes. Stir in rum.
• Serve toddies with clove-studded tangerine rounds in heatproof glasses.

SPICED CRANBERRY HOT TODDY

Steps:

• In 1-quart saucepan, heat cranberry juice cocktail and sugar to boiling over medium-high heat. Add cinnamon stick, gingerroot, cloves and anise. Reduce heat to low; simmer uncovered 15 minutes.
• Into heatproof pitcher, strain mixture through fine-mesh strainer; discard spices. Stir rum and liqueur into pitcher. Pour cocktail into mugs. Garnish with cranberries, orange slices and additional cinnamon sticks and star anise.

HOT CRANBERRY TODDY

Steps:

• Combine cranberry juice, sugar, lemon juice, and water in a 4-quart saucepan or Dutch oven.
• For spice bag, tie lemon peel, cinnamon, and cloves in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag. Add bourbon, rum, or orange juice.
• Transfer to a heatproof serving carafe or pot. Serve with a lemon peel strip in each cup, if desired. Makes about 12 (6-ounce) servings.

HOT RUM TODDY

Steps:

• In a small saucepan, heat the Agave In The Raw® with the lemon zest until the liquid bubbles around the edges. Set aside to steep for 20 minutes. In a small mug, combine 3 tablespoons of the infused agave with the rum, lemon juice, tea, and boiling water. Add the cinnamon stick, if using. Serve hot.

HOT GINGER TODDY

Steps:

• Heat whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and liquid is hot, but not boiling. Pour into a large snifter or mug. Serve.
• 1. Cut peel from lemon (avoid pith) using a vegetable peeler. Place ginger and lemon peel in food processor and finely chop.
• 2. Transfer lemon-ginger mixture to a medium saucepan, add sugar and 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Strain mixture and cool. Cover and refrigerate for up to 1 week.