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Nantucket Nacarat Cocktail
from the kitchen of Sharmagne Leland-St. John

4 cups fresh cranberries
3 quarts water, divided
1-3/4 cups sugar
1 cup freshly squeezed orange or clementine juice
2/3 cup lemon juice
1/2 cup red-hot candies
12 whole cloves

In a soup kettle, combine the cranberries and
1 quart water. Cook over medium heat for 15
minutes or until the berries pop. Remove from
the heat. Strain through a fine strainer, pressing
mixture with a wooden spoon to squeeze out all
the liquid. Discard the skins. Return cranberry
pulp and juice to the kettle. Stir in the sugar,
juices, red-hots and the remaining water. Place
the cloves in a tea-ball and add to juice mixture.
Bring to a boil; cook and stir until sugar and red-
hots are dissolved. Remove from the heat. Strain
through a fine mesh sieve. Discard the cloves.
Serve drink hot or cold. 

Editor’s Note:
This recipe can be served as an alcoholic beverage
by adding a shot of vodka to each glass. Please
remember to drink responsibly. Alcohol can
harm your unborn child.


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