Faolans Spiced Cranberry Orange Mead Recipes

Steps:

• Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

Steps:

• Bring 1 gallon of water to boil, then reduce heat to approximately 160 degrees. Once heat is reduced slowly stir in honey and let cook for 10 minutes.
• Remove honey/water mixture from heat and let cool, add in lemons, oranges, and spices (in a cheesecloth bag). Store in a sealed container overnight in refrigerator.
• Put mixture in a 5 gallon cooler and add cold water to fill remaining space, stir well.
• Serve over ice.

Steps:

• Amounts listed in recipe are for each gallon of product desired (except for yeast, 1 packet will do up to five gallons of mix).
• Heat water to 160 degrees and slowly stir in honey, let cook for 10 minutes then stir in fruit juices.
• In fermentation container (carbouy) place spices.
• Let honey mixture cool to room temperature then pour into carbouy, add yeast, and install (place) fermentation lock.
• Place in cool, dark place for about three months or until fermentation stops, then bottle in clean and sterlized bottles.

Steps:

• In a soup pot over medium heat, gently warm the beans and their broth.
• In a small, heavy skillet over medium heat, warm the oil. Add the onion, garlic and ginger and saute until soft and fragrant, about 10 minutes.
• Raise heat to medium-high, add the cardamom, cumin, fennel, corriander, chile, and tomatoes, and cook , stirring, for 2-3 minutes.
• Add the spice mixture to the beans, season to taste with with salt and pepper.
• Served garnished with chopped cilantro (optional).
• Note:.To cook beans you have 2 options: you can throw them in a crockpot (I usually cook mine this way but with at least double the amount of beans), cover with water by about 2 inches and cook on low all day. Or, soak beans over night in water to cover, rinse, add new water and boil on the stove for about two hours or until soft. Never add salt or acids (such as tomatoes) while cooking beans- it makes them very hard to cook. That includes most stocks! Add the flavors and salt at the end.

Steps:

• mix the water & honey in a pitcher.
• wash the orange,slice it thinly & drop the slices into the pitcher.
• sprinkle with nutmeg & chill.
• serve in metal or crockery mugs,if you have them.

Steps:

• Base -- In a big pot, just mix on medium low heat the orange juice, apple cider, cranberry juice, honey, cinnamon sticks, whole cloves and orange strips. Note, if using your fresh oranges for your orange juice, peel off the orange strips before you squeeze your orange, it is so much easier. I just took a knife and peeled a few long strips.
• Simmer -- On medium low heat for about 25 minutes uncovered. This can also go into a crock pot and cooked 1 hour on high or med for about 2 hours and low for about 3, just until warm. All crock pots are a bit different, so just check until nice and hot.
• Serve -- Take a strainer or slotted spoon to remove the cloves and cinnamon sticks from the cider. Then mix the brandy and rum in a measuring cup so you just pour a little into each cup as you serve them. Add a few cranberries and a orange slice to the bottom of your mug, a good shot or so of the brandy/rum mixture and top with the cider. A great drink for the whole family. ENJOY!

Steps:

• Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
• Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
• In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Steps:

• TO START: Take your bottle of spring water a make room for the ingredients by pouring about 1/3 of the water into a separate container. Don't throw this away.
• Chop the oranges and add to the water along with the raisins, yeast and honey. If the honey is too thick to pour then soften it in either a hot water bath or the microwave if the jar has no metal on it and will fit!
• Fill the bottle to top with the left over spring water.
• Put the top onto the bottle and shake for a few minutes to get it going.
• You now need to get a rubber balloon and place it over the top in place of the bottle lid. You will need to pierce it a few times to allow gases to escape but to keep stuff from getting into it. Perfect!
• Right, now leave this alone for FOUR MONTHS. It will need to be placed in a nice warm, dark, dry place such as the airing cupboard or laundry room.
• Don't be tempted to take the balloon off to see how it's doing - you need to leave it uncontaminated!
• So four months have passed (or longer if you can bear it! 6 months is ideal) and now you must strain the mead and add the syrup. It's nearly ready for drinking!
• To make the syrup heat the dark sugar over a low heat with about 50ml of water - the sugar dissolves easily.
• Add the whole spices and stir. Let this bubble away gently for a good 30 mins to release the delicious flavours of the spices.
• Meanwhile you will need to strain the mead. Use a sieve first to get rid of the lumps and oranges and then strain it again using coffee filter paper. Return it to its original bottle.
• When the syrup has cooled, add it to the mead.
• Cover it back up with the balloon and leave to settle for a week or so.
• DRINK AND ENJOY. BE CAREFUL - THE ALCOHOL CONTENT IS UNKNOWN!