Thanksgiving in a Cup

22 Nov

During my trip to West Virginia, I was lucky enough to share a lovely Thanksgiving potluck with some great friends, new and old.  My contribution to the potluck was a Thanksgiving cocktail I hereby call “Thanksgiving in a Cup.”  Using a Blackberry Farm recipe for pumpkin spice iced tea I found via Metropulse’s Rose Kennedy, I added vodka and candied cranberries for a cocktail packed with Thanksgiving flavors. Here’s the recipe, which will leave you with cranberries to spare and eat with your Thanksgiving meal.


1 lb cranberries

1/4 c honey

1/4 c water

rind of 1 orange

rind of 1 lemon

1/2 t vanilla extract

1 cinammon stick

1 oz vodka

3 oz pumpkin spice tea

Combine first seven ingredients (though cinammon stick) in a pot and cook over medium heat for about 20 minutes, until cranberries soften and produce a thick syrup.  Cool on stovetop.

In a cocktail shaker filled with ice, shake vodka and pumkin tea and strain into a glass.  If you prefer, mix in a glass with ice.  Add about three cranberries and a tablespoon of cranberry syrup. Give thanks.


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