Hot Cranberry Juice Recipes

HOT CRANBERRY DRINK

Steps:

• In a saucepan, cook cranberries in 2 cups water until they pop. Strain through a fine sieve, reserving juice and discarding skins; set aside. , In a large saucepan, combine the sugar, candies, cloves and remaining water. Cook until candies are dissolved. Add orange and lemon juices and reserved cranberry juice; heat though. Discard cloves. Serve hot.

HOT CRANBERRY-APPLE CIDER

Steps:

• In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.
• Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.
• Garnish with fresh orange slices. Serve hot.

HOMEMADE CRANBERRY JUICE

Steps:

• In a Dutch oven or large saucepan, bring water and cranberries to a boil. Reduce heat; cover and simmer until berries begin to pop, 20 minutes., Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved. , Remove from the heat. Cool. Transfer to a pitcher; cover and refrigerate until chilled.

HOT CRANBERRY DRINK

Steps:

• Combine ingredients in a large saucepan.
• Stir to dissolve sugar.
• Heat over low heat for 15 minutes.
• Serve hot.

HOT CRANBERRY PUNCH

Steps:

• Combine all the ingredients except the orange juice and orange slices in a big saucepan; stir to blend.
• Bring to a boil, add in the orange juice, and return to a boil.
• Decrease the heat to medium and simmer for 5 minutes.
• **At this point, you can cool, strain, and refrigerate for up to 5 days.
• Serve warm, garnished with orange slices.
• To serve cold--fill a 12 ounce tumbler with ice; add 4 ounces cranberry punch, and fill the rest of the way with either sparkling water or 7-Up; garnish with orange slices.

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.

HOT SPICED CRANBERRY CIDER

Steps:

• In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

HOT CRANBERRY CITRUS PUNCH

Steps:

• In a 4 quart or larger slow cooker, combine the cranberry juice, orange juice, white sugar, brown sugar, lemon juice, salt and cinnamon sticks. Stir to dissolve sugar. Cook on High for 4 to 6 hours. Turn heat to Low and keep warm for serving.