Hot Buttered Crandazzle
I forgot to take a picture, so there isn't one to share. Next time I make it I will try to remember to take one.
★★★★★ 1 vote5
4 ozbrown sugar
2 ozunsalted butter, softened
1/8 tspnutmeg, freshly grated
·generous pinch of ground cinnamon
·generous pinch of ground ginger
10generous pieces of orange peel
30cranberries, fresh or dried
7 ccranberry juice
How to Make Hot Buttered Crandazzle
- Mix the sugar, butter and spices together until creamy. Batter can be stored for up to 3 weeks in the refrigerator in a covered container.
- In a large saucepan, bring the cranberry juice to a simmer and add the cinnamon sticks, orange peel and cranberries and bring just to a boil.
- Put a heaping tablespoon of the batter into each clear glass mug.
- Add 3/4 cup of cranberry juice, along with some of the peel, a cinnamon stick and cranberries, to each glass. Stir to blend.