This is a seasonal drink, and one needs to prepare for it days in advance.
The next step is to turn the cranberries into Cranberry Sauce. This is my version:
Cranberry Sauce with Dried Apricots, Port Wine and Cardamom
Makes about 4 ½ cups. This can be made 1 week ahead. Keep refrigerated. Serve cold or at room temperature. A teaspoon in a martini is beyond stellar. It is also great on toast for breakfast. It can also be canned or frozen. I sometimes make a double batch.
8 whole green cardamom pods
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Coarsely crush cardamom in mortar with pestle or place in re-sealable plastic bag and crush with rolling pin; discard skins. |
3 cups Port Wine*
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Bring next 5 ingredients and cardamom to boil in heavy
large saucepan over medium-high heat, stirring until sugar dissolves.
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1 cup sugar
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1 cup apricot preserves
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1 cup fresh lemon juice
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½ cup honey
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2 6-ounce package dried apricots, chopped
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Add apricots; cook 2 minutes.
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3 - 12-ounce bag cranberries or 2 600g bags
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Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. |
1 grated lemon peel from one lemon
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Mix in lemon peel. Cover and refrigerate overnight.
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Then, I must counsel patience. It takes a day for the cardamom to quiet down and find its place as one note among many. Then, to make The Full Oddie,
- chill a glass in the freezer until it is frosted,
- put a tsp of the cold cranberry sauce in the base of the shaker (1 tsp per 2 oz gin),
- top it up with whatever you do when you make a Martini, and
- shake vigorously.
- In 2012, I used a French gin called Citadel (thank you Sabrina for that exuberantly sized bottle). The 2016 version will be made with a Scottish gin called The Botanist. It is what I have on hand.
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