Cranberry Hot Toddies
- 4 tangerines
- 1/2 cup whole cloves
- 3 quarts pure, unsweetened cranberry juice (if unavailable, use cranberry juice cocktail and omit the sugar called for)
- 2 cups sugar, or to taste
- 3 cups amber rum, if desired
Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes and stir in rum.
Serve toddies with clove-studded tangerine rounds in heatproof glasses.
Recipe courtesy of Gourmet magazine