Faolans Spiced Cranberry Orange Mead Recipes

MOLDED CRANBERRY-ORANGE SALAD

Steps:

• Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.

MOIST CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
• Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

CELTIC DRUID'S HONEY MEAD - MEADE - METHEGLIN

Steps:

• EQUIPEMENT:.
• Very large Pan - to hold 12 pints; Thermometer; 8 pint Fermentation Jar; Airlock; Bottles.
• Bruise the ginger by folding it in to a clean cloth and hitting it with a hammer to release its flavour.
• Tie the bruised ginger, cloves, cinnamon stick and the lemon peel in a muslin cloth and put it into a 12-pint pan.
• Add the water and lemon juice and bring it to the boil.
• Allow to cool to 50C/122°F.
• Meanwhile, stand the honey in a warm place and allow to come to the same temperature.
• Add the honey to the lemon and ginger water and mix.
• Allow to cool to 21C/70F and then remove the muslin bag with the ginger and lemon peel in it.
• Crumble the yeast into the honey water and mix lightly.
• Pour the liquid into an 8-pint fermentation jar, it should reach about three quarters full, and fit the airlock.
• Leave until all fermentation has finished, racking if necessary.
• Leave for another 1-2 weeks before bottling and storing.
• The mead can be drunk after 4-6 months, but is best if kept for several years!

FAOLANS SPICED CRANBERRY ORANGE MEAD

Steps:

• Amounts listed in recipe are for each gallon of product desired (except for yeast, 1 packet will do up to five gallons of mix).
• Heat water to 160 degrees and slowly stir in honey, let cook for 10 minutes then stir in fruit juices.
• In fermentation container (carbouy) place spices.
• Let honey mixture cool to room temperature then pour into carbouy, add yeast, and install (place) fermentation lock.
• Place in cool, dark place for about three months or until fermentation stops, then bottle in clean and sterlized bottles.

FAOLANS SOFT MEAD (NON ALCOHOLIC)

Steps:

• Bring 1 gallon of water to boil, then reduce heat to approximately 160 degrees. Once heat is reduced slowly stir in honey and let cook for 10 minutes.
• Remove honey/water mixture from heat and let cool, add in lemons, oranges, and spices (in a cheesecloth bag). Store in a sealed container overnight in refrigerator.
• Put mixture in a 5 gallon cooler and add cold water to fill remaining space, stir well.
• Serve over ice.

SPICED ORANGE CRANBERRY SAUCE

Steps:

• Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

SPICED CRANBERRY AND ORANGE RELISH

Steps:

• Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
• While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
• Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.

SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL

Steps:

• Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
• Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.

SPICED CRANBERRY-ORANGE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. stir in next 5 ingredients. Refrigerate 1-1/2 hours or until thickened.
• Stir in oranges and nuts. Spoon into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.

SPICED CRANBERRY-ORANGE RELISH

Steps:

• Wash cranberries and combine in heavy saucepan with sugar, water and orange juice. Bring to boil over high heat; reduce heat and cook at gentle boil until cranberries begin to pop.
• Remove from heat and stir in cherries and Grand Marnier. Chill, for up to a week.
• When ready to serve, stir in pecans.

MOCK MEAD

Steps:

• mix the water & honey in a pitcher.
• wash the orange,slice it thinly & drop the slices into the pitcher.
• sprinkle with nutmeg & chill.
• serve in metal or crockery mugs,if you have them.

CRANBERRY-ORANGE SPICED OATMEAL

Steps:

• Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.

CRANBERRY-ORANGE SPICED OATMEAL

Steps:

• Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.