A Berry Holiday Treat Written by Arleen M. Kaptur Continued from page 1 Shrubs served in colonial days were fruit-based drinks liberally spiked with brandy or rum - or whatever spirited drink was at hand. Today's version: 4 cups raspberry sherbet, softened, 4 cups cranberry juice cocktail, 1/4 cup lemon juice, 3 cups chilled ginger ale- Spoon half of sherbet into a blender. Pour in half of cranberry juice and half of lemon juice. Process until smooth. Pour into 6 glasses. Repeat with remaining cranberry juice and remaining lemon juice. Carefully pour some of ginger ale down side of each glass. Stir to muddle slightly. A toast to you and your loved ones! ************************************ Cranberries - they generously give of their color, texture and essence for our enjoyment and our Holiday meal plans. Don't forget our fine-feathered friends - stirng a few garlands, along with some poppped corn for them as well. However you use cranberries - ENJOY! ©Arleen M. Kaptur 2002 November Arleen has written numerous books, articles, and newsletters: http://www.Arleens-RusticLiving.com http://www.arleenssite.com Beverages to Toast the Holiday Season Written by Arleen M. Kaptur Continued from page 1 *** Wassail: Peel of 1 lemon, 3 slices peeled fresh gingerroot, 1 stick cinnamon, 6 cups dry red wine or cranberry juice, 6 cups apple cider, 1/2 cup sugar, 2 oranges, unpeeled, cut into 6 wedges each, 36 whole cloves Place lemon peel, gingerroot, cinnamon and allspice on a small piece of cheesecloth or in a paper coffee filter. Bundle up corners and tie top with kitchen string, leaving excess string to hang out of pot for easy retrieval. Set sachet aside. In a large pot, combine wine, apple cider, and sugar. Add sachet. Bring to boil over high heat stirring until sugar is dissolved. Cover. Reduce heat to medium-low. Simmer for 15 mins. Remove sachet. Keep wassail warm over low heat. While wassail simmers, stick 3 whole cloves into peel side of each orange wedge. Place one wedge in each serving cup and ladle hot wassail over top. Serve hot. A Charles Dickens memory! *** Hot Chocolate Supreme: 1 cup sugar, 1/2 cu unsweetened Dutch-process cocoa, 1/4 tsp. salt, 5 cups water, 2 cups milk, 1 cup heavy cream In a pan, combine sugar, cocoa, and salt. Whisk in water. Bring to a boil over high heat, stirring until sugar is completely dissolved. Reduce heat to medium. Add milk and cream. Heat through. Keep warm over low heat. Serve chocolate topped marshmallows or whipped cream sprinkled with crushed peppermint candies To your delight - a toast! ******************************** Warm up to these wonderful Holiday beverages and toast your family, friends, and guests - ENJOY! ©Arleen M. Kaptur 2002 November Arleen has written numerous books, cookbooks, articles, and newsletters: http://www.Arleens-RusticLiving.com http://www.arleenssite.com     <Back to Page 1   ImproveHomeLife.com © 2005 Terms of Use