Best Cranberry Hot 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
This hot rum drink is made with cranberry juice infused with fragrant spices - a comforting cocktail recipe to warm you up.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
HOT CRANBERRY TODDY
Make and share this Hot Cranberry Toddy recipe from Food.com.
Provided by Redsie
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
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 CRANBERRY-RUM TODDY
Steps:
- Bring cranberry juice, sugar, spices, and ginger to a boil, stirring until sugar is dissolved, then simmer, covered, 10 minutes. Stir in rum and serve hot.
HOT BUTTERED CRANBERRY TODDY
Steps:
- In a 4-quart saucepan or Dutch oven, combine cranberry juice cocktail, water, sugar, and lemon juice.
- Tie lemon peel, cinnamon, and cloves in a 6-inch square piece of cheesecloth. Add spice bag to saucepan.
- Bring just to boiling; reduce heat. Simmer, covered, 10 minutes. Discard spice bag.
- Add bourbon, rum, or orange juice and butter. Stir till butter melts.
- Transfer to a heatproof serving carafe or pot. Serve with a lemon peel strip and cinnamon stick in each cup.
- Makes 10 (7-ounce) servings. Nutrition information per serving: 169 cal., 0 g pro., 33 g carbo., 2 g fat, 6 mg chol., 30 mg codium, 45 mg potassium. U.S.RDA: 78% vit C.
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