Cranberry-Spice Spritz (courtesy of Southern Living)
I love this cocktail! It has just the right amount of spice. I recently served this at a dinner party, and it was hit. I pre-made the cranberry mixer. The presentation is very festive, and easy to mix together for guests. This could even be made non-alcoholic by replacing the sparkling wine with sparkling water. It smells sooo... good while simmering on the stovetop!
Cranberry-Spice Spritz (courtesy of Southern Living)
Pour 2 Tbsp. Spiced Cranberry Mixer into a glass; top with about ½ cup (4 oz.) chilled sparkling wine. Garnish with skewered cranberries.
I used this prosecco
Spiced Cranberry Mixer
ACTIVE 10 MIN. - TOTAL 1 HOUR, 10 MIN.
MAKES ABOUT 1 ½ CUPS
Bring 1 ½ cups cranberry juice cocktail, 3 cinnamon sticks, 1 Tbsp. lightly crushed cardamom pods, and 1 tsp. whole allspice to a simmer in a saucepan over medium.
Remove from heat; cover and let steep 30 minutes. Pour through a fine mesh strainer into a small pitcher; discard spices. Cover and refrigerate 30 minutes or up to 2 weeks.
Cheers!
Rosemary Roasted Cashews (Recipe courtesy of Ina Garten)
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Directions:
Preheat the oven to 375 degrees F. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
Yield: approximately 3 cups