Cranberry Tangerine Christmas Cooler Recipes

CRANBERRY COOLER

Steps:

• In a cocktail shaker, combine concentrate, simple syrup, extract, and ice and give it a couple shakes. Evenly seperate between two 8 oz. glasses.
• Top off with club soda.
• Garnish with sugared cranberries and a sprig of rosemary.

FESTIVE HOLIDAY CRANBERRY RELISH

Steps:

• Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
• Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.

CRANBERRY TANGERINE JAM

Steps:

• In large pot combine cranberries, water and juice. Bring to a boil, reduce heat, simmer covered until cranberries pop. Remove from heat and cool for 1 hour. Then transfer cranberry mixture to a blender or food processor. Cover and blend or process until smooth. Return to pot.
• Add sugar and cinnamon, stir. Bring to a boil stirring constantly. Reduce heat and simmer for about 25 minutes or until mixture is thickened, stirring frequently. Remove from heat. Discard cinnamon stick.
• Ladle into hot sterilized 4 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
• Process jars for your recommended altitude.
• I like chunkier jam, so I will instead blend half the cranberries, water and juice first before cooking, then put blended berry mixer and whole berries into pot and go to step 2. Or just process all the fruit until smooth, then go onto step 2. This cuts out the 1 hour of cooling time.
• If you are using frozen berries, just defrost them in cool water. Frozen cranberries last up to one year. The older they are the more wrinkled the berries become. Any mush berries should be discarded.