Cranberryginger And Cinnamon Spritzer Recipes

Steps:

• Preheat oven to 350 degrees. Whisk together flour, salt, and cinnamon.
• Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar, and beat with a mixer on medium speed for 3 minutes. Add butter, and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
• Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart.
• Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough.

Steps:

• 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
• 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

Steps:

• Make lemonade as directed on can in large pitcher.
• Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale.

Steps:

• Pour the cranberry juice into a shallow freezerproof container and freeze for about 2 hours or until a thick layer of ice crystal has formed around the edges.
• Mash the semi-frozen juice with a fork to break up the ice, then return the mixture to the freezer for a further 2-3 hours or until it is almost solid.
• Pour the apple juice into a small pan, add two cinnamon sticks and bring to just below boiling point. Pour into a jug(pitcher) and leave to cool, then remove the cinnamon sticks and set them aside. Cool then chill the juice.
• Spoon the cranberry juice into a food processor or blender. Add the cinnamon-flavored apple juice and process briefly until slushy. Pile the mixture into cocktail glasses, top up with chilled ginger ale, decorate with cinnamon sticks and serve immediately.