1/4 cup lemon juice
3 1-inch-long strips lemon peel
3 inches stick cinnamon
Lemon peel strips (optional)
1/3 cup bourbon, rum, or orange juice
1/2 cup sugar
1 48-ounce bottle cranberry juice (6 cups)
2 cups water
1 teaspoon whole cloves
1. Combine cranberry juice, sugar, lemon juice, and water in a 4-quart saucepan or Dutch oven.
2. 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.
3. 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 Toddy
Published: November 13, 2007, 5:26 pm