Recipe courtesy of Bobby Flay
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Cranberry-Orange Mule
Total:
36 hr 35 min
(includes infusing time)
Active:
35 min
Yield:
6 servings
Level:
Intermediate
Total:
36 hr 35 min
(includes infusing time)
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Cranberry Vodka:
Cranberry-Orange Mule:
Sugared Cranberries:

Directions

Cranberry-Orange Mule:

For the cranberry vodka: Combine the cranberries, sugar, orange peel and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Cook until the cranberries soften and pop, about 5 minutes.

Pour the vodka into a large heatproof jar, then add the cranberry mixture. Let sit at room temperature for at least 3 days or up to 1 week. Strain and chill in the refrigerator before using.

For the cranberry-orange mule: Mix together the ginger beer, cranberry vodka, lime juice and orange slices in a pitcher. Serve over crushed ice and garnish with skewers of Sugared Cranberries.

Sugared Cranberries:

Combine the granulated sugar and 1 cup water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)

Spread the superfine sugar on a baking sheet and toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.

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