Best Hot 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 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.