Hot Buttered Crandazzle
- 4 ounces dark brown sugar
- 2 ounces unsalted butter, softened
- 18 teaspoon nutmeg, freshly grated
- 1 pinch ground cinnamon
- 1 pinch ground ginger
- 10 pieces orange rind
- 10 cinnamon sticks
- 30 cranberries (fresh or dried)
- 7 cups cranberry juice
- 10 (1 1/2 ounce) jiggers rum
- Mix sugar, butter and spices together until creamy.
- Can be stored for up to 3 weeks in the refrigerator.
- For each serving: Put one heaping tablespoon of butter mixture into clear heat-proo glass mug.
- Add cinnamon stick, orange peel, and cranberries to cranberry juice and bring just to a boil (you can place this in a chafing dish and allow guest to fix their own).
- Add 3/4 cup cranberry along with some of the orange peel, a cinnamon stick, and cranberries, to each glass.
- Add a jigger of rum.
- Stir to blend.
brown sugar, unsalted butter, nutmeg, ground cinnamon, ground ginger, orange rind, cinnamon, cranberries, cranberry juice, jiggers rum
Taken from www.food.com/recipe/hot-buttered-crandazzle-200684 (may not work)