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Holidays are the time for warm homes and big meals, and sometimes you need something comforting but refreshing to bring the day to a close. This non-alcoholic cordial includes our Sri Lanka blend, rich and fragrant of star anise and cinnamon, to balance the tart mellowness of roasted cranberries and lemon slices. Great over ice, or served warm with a bit of water or wine, and lovely combined with a bit of your favorite spirit.
12oz. bag fresh cranberries (about 3 cups)
2/3 cup sugar
1/2 lemon, sliced into thin wheels
1 1/2 cups hot water
2 teaspoons Sri Lanka N.14
Wash the cranberries well and discard any bruised or mushy ones. Preheat your oven to 350°F.
Toss berries and lemon with sugar and Sri Lanka and spread on a large casserole dish or rimmed sheet pan. Bake for 15-20 minutes, or until most of the cranberries have wrinkled and popped. This helps to meld flavors and release juice and color from the skins.
Remove the tray from the oven, then scrape everything into a bowl and add the water. Let stand for 30 minutes, then strain through a fine strainer into a bowl.
Bottle and refrigerate. Will keep for at least a week.
• Use as a glaze for pork chops, braised turkey thighs (brush some on before crisping them in the oven), or roasted pumpkin.
• Mix with 2/3 cup vinegar to make a spiced cranberry shrub. The vinegar will also extend shelf life to at least a month in the fridge.
• Warm and use as a topping for vanilla ice cream.
Food image and recipe © Christian Leue
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