Fizzy Cranberry Orange Mocktail (Non Alcoholic)

Recipe from Katy McAvoy

Husband-Tested in Alice’s Kitchen

Servings: 1 mocktail

What a fun way to enjoy the holidays by making this beautiful “mocktail” for your friends and family!  Children, designated drivers and those who prefer not to partake of alcohol will love it.  Make the Cranberry Orange Syrup** in advance and keep in the fridge until you’re ready to make the mocktail(s).  The syrup would make a lovely gift for friends who enjoy “mixing it up!”

Ingredients

1.5 to 2 oz Cranberry Orange Syrup** 

0.5 oz lemon juice, fresh squeezed

1.5 oz ginger beer

1.5 oz club soda, or sparkling water

Instructions

Place Cranberry Orange Syrup, lemon juice, ginger beer, and club soda into a glass filled with ice cubes.  

Gently stir to combine.

Notes: It’s especially festive to coat the rim of the glasses with orange juice, lemon juice or lime juice and dip the rims in turbinado sugar. You can do this in advance and keep the sugar-rimmed glasses in the refrigerator until time to make the mocktails.

You can also make ice cubes with cranberries or orange wedges or peels. They can be “suspended” inside by adding a berries, orange wedges or peels to ice cube trays filled with with water.  Freeze until completely solid.  

Calories: 170 calories per mocktail

**Cranberry Orange Syrup

Recipe from Katy McAvoy 

Husband-Tested in Alice’s Kitchen

Makes 12 ounces of syrup

Ingredients

½ cup cranberries, fresh or frozen

1 cup sugar

1 cup water

Juice from 1 medium orange

Peel from 1 medium orange

Instructions

Using a vegetable peeler, remove the skin from the outside of the orange. Try to get as little

of the white part (the pith) as possible.

Place cranberries, sugar, water, orange juice, and orange peels into a small pot over medium

heat.

Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove from heat.

Allow the mixture to cool for 10 minutes. Place a fine mesh sieve over a bowl and strain the

mixture through the sieve.

Discard the cranberries or remove the peels and use the remaining mixture as compote for

charcuterie.

Chill syrup completely before using. Store in the refrigerator for up to 2 weeks.

Calories: 1 ounce of syrup is 66 calories

Blood Orange Cranberry Fall Spiced Sangria

Recipe from Ansley Beutler of The Fit Peach

Husband-Tested in Alice's Kitchen

Makes 6-8 servings

This festive and delicious punch is perfect for all fall and winter holiday parties.  The best thing about it is that it can and should be made up to three days in advance for the best flavor.  Come party time, just add ice to the glasses, ladle in the sangria and garnish.  

For the Cranberry Reduction

2 cups cranberries

3 Tablespoons maple syrup (agave syrup, honey, or sugar will also work)

1/2 cup water

For the Sangria

2/3 cup blood orange juice (approx. 2-3 large blood oranges)

3 blood oranges, sliced (Set aside one slice for rimming glasses.)

2 cups cranberries

3 cinnamon sticks

fresh rosemary

1 bottle white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc, etc.)

2 cups ginger beer

3 shots brandy (I used cognac.)

For the Cinnamon Sugar Rim

3 Tablespoons coconut sugar

2 teaspoons ground cinnamon

1 slice blood orange

To Garnish

cinnamon sticks

fresh rosemary 

star anise

Instructions

Add the cranberries, agave syrup, and water to a small pot and bring to a simmer on the stove over medium heat.  The cranberries should begin to pop open and become soft.

Let mixture simmer for 2 minutes then remove from heat to cool.  The mixture will thicken up during this time.

While the reduction is cooling, juice the oranges and slice the remaining into small pieces.

Once cooled, spoon the reduction into the bottom of a large pitcher.  Add the orange juice, orange slices, cranberries, cinnamon sticks, and rosemary on top.

Pour the wine over top followed by the ginger beer and brandy.  Mix with a long cocktail stirrer to incorporate the cranberry reduction at the bottom.  The color should turn a darker red.  Let the sangria sit in the fridge for at least 2 hours to soak up the flavors

When ready to serve, prepare the cinnamon sugar rim mixture on a small plate.  Us an extra orange rind and run it along the rim of a cocktail glass (hold the glass upside down to prevent the juice from dripping down the sides of the glass).  Dip the rim of the glass into the cinnamon mixture to coat

Use a ladle to serve the sangria into cocktail glasses.  Make sure to grab some of the fruit.  Garnish with extra cinnamon sticks or rosemary or star anise if desired.

The sangria will keep (and get better with time) in the fridge for up to 3 days.

Pear Cranberry Chutney

Here's a photo of the Pear Cranberry Chutney served next to a 
salad with Crispy Air Fryer Tofu, and fresh orange segments.

Recipe from America’s Test Kitchen 
Husband-Tested in Alice’s Kitchen
Makes about 2 cups (8-10 servings)

Now that fall is here, it’s especially fun to have some seasonal chutney in the fridge to add some interest to meals, sandwiches, dessert, a cheese board or as a very nice hostess gift.  This one is jewel-like in color and has a nice balance between sweet and tang in flavor.  We loved it.  I will definitely make it again.  

2 Tablespoon plus 1½ cups water, divided
1 shallot, minced (I used 1/4 red onion, minced.)
½ teaspoon table salt
2 garlic cloves, minced
½ teaspoon ground coriander
¼ teaspoon pepper
⅛ teaspoon ground allspice
1 pound ripe** but firm Bartlett or Anjou pears, halved, cored, and cut into ¼-inch pieces
½ cup sugar
4 ounces (1 cup) fresh or thawed frozen cranberries
2 Tablespoons white wine vinegar (I used sherry vinegar.)

Instructions:
Combine 2 Tablespoons water, shallot, and salt in large saucepan over medium heat; cover and cook until shallot begins to soften, about 3 minutes. Uncover; stir in garlic, coriander, pepper, and allspice; and cook until fragrant, about 1 minute.
Stir in pears, sugar, and remaining 1½ cups water. Cover and simmer, stirring occasionally, until pears are just softened, 10 to 15 minutes.
Stir in cranberries and vinegar. Increase heat to medium-high and simmer, uncovered, until cranberries burst and mixture is thickened, about 10 minutes. Season with salt, pepper, and extra sugar to taste and let cool slightly.
Spoon chutney into two 1-cup jars. Let cool completely. Serve. (Chutney can be refrigerated for up to 2 months.)

Note:
**For the best texture, buy pears that are ripe but firm; they should yield slightly when pressed. You will need two 1-cup jars for this recipe.

Nutritional Information Per Serving (1 of 10 servings) Calories 52; Fat 0 g; Saturated 0 g; Trans 0 g; Monounsaturated 0 g; Polyunsaturated 0 g; Cholesterol 0 mg; Sodium 120 mg; Carbs 12 g; Fiber 3 g; Sugars 5 g; Protein 1 g

Cranberry Scones

Makes 10 scones

Recipe from Annie’s Eats

Husband-Tested in Alice’s Kitchen

I thought these were just "scrummy" as Mary Berry would say.  I love that I can make and freeze the dough and then pop them in the oven when hunger strikes.  

1 ½ Tablespoons freshly grated lemon zest

2 ½ cups all-purpose flour

½ cup plus 3 Tablespoons granulated sugar, divided

1 Tablespoon baking powder

½ teaspoon Kosher salt

6 Tablespoons unsalted butter, chilled, cut into small pieces

1 ¼ cup fresh or frozen cranberries, coarsely chopped

1 large egg plus 1 large egg yolk

1 cup heavy cream

Sparkling sugar or granulated sugar for sprinkling over the top

Preheat the oven to 400 F.  Line a baking sheet with parchment paper or silicone mat.

In a food processor, combine the lemon zest, flour, ½ cup sugar, baking powder, and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a large mixing bowl. (You can do this part using pastry blender or two knives if you don’t have a food processor.)

In a small bowl, toss together the chopped cranberries with the remaining 3 Tablespoons sugar.  Stir this in to the flour-butter mixture.

In another small bowl, combine the egg, egg yolk and cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened.  Be careful not to overwork the dough. 

Using a 2 ½ to 3 inch dough scoop, scoop out the batter and drop onto the prepared baking sheet 2-3 inches apart. Sprinkle lightly with the sparkling sugar.

To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer the frozen scone dough to a freezer-safe container or plastic bag and store until read to bake.)

Bake in the preheated oven until light golden brown, about 15-20 minutes.  If baking from the freezer, bake the frozen scones for 20-25 minutes.)

By my calculations, one of 10 scones is 367 calories.

Cranberry Curd Pie with Gingersnap-Walnut Crust

Makes one 9-inch pie

Recipe from theviewfromgreatisland.com

Husband-Tested in Alice’s Kitchen

This unusual pie is downright delicious!  The sweet crumbly gingersnap crust is the perfect foil for the sweet-tart cranberry filling.  (Its tartness reminded me of the tartness of a lemon merengue pie.)  Serve each slice with a dollop of sweetened whipped cream.  What a perfect dessert for a special occasion where the color red is in order or cranberries are called for.  (Valentine’s Day or Thanksgiving, perhaps?)

Crust

5 ounces gingersnaps

1 cup walnuts

3 Tablespoons brown sugar

4 Tablespoons unsalted butter, melted

Filling

12-ounce bag of fresh cranberries (frozen berries can be used, thawed)

1 ½ cups sugar, divided

¼ cup water

3 large eggs

2 large egg yolks

Pinch of salt

½ cup fresh lemon juice

4 Tablespoons unsalted butter, room temperature and cut into small pieces

Garnish (optional)

A few sugared cranberries (Reserve a few cranberries, coat them in a bit of egg white and then roll them in sugar and allow them to dry before using.)

Fresh thyme sprigs or mint leaves

Instructions

Preheat oven to 350F.  Put the gingersnaps in a food processor and process until they are fine crumbs.  (This should equal a heaping cup.)  Add the walnuts and sugar to the processor.  Process until everything is finely ground.  Add the melted butter and process briefly to combine.

Pat the crust into a 9-inch pie plate and up the sides.  (See photo.) Bake for 10-12 minutes.  Set aside to cool.

Use a measuring cup to press the crust into the pie plate.

Put the cranberries, 1 cup of the sugar and ¼ cup water in a saucepan and bring to a simmer.  Simmer, uncovered, for about 15 minutes until the cranberries pop and the mixture is thick.  Let cool slightly and then puree until completely smooth.  Whisk the puree, the eggs, the yolks, the lemon juice and ½ cup sugar and then set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. (See photo.) 

The thickened curd should coat the back of a spoon.  

Use a finger and draw a clear trail through the curd to test.

Push the curd through a mesh strainer, using the back of a spoon to get it all through.  Let the curd cool for a few minutes.  Drop the room temperature butter in, bit by bit, while you stir to melt it.  Pour the curd into the pie crust and smooth out evenly.  Chill the pie until it is firm, about 2 hours.  Decorate with the sugared cranberries and herb sprigs, if desired.