Close-up of Xmas Mules, as seen on The Pioneer Woman: Hometown Stories, season 1.
Recipe courtesy of Samuel Steed

Christmas Mules

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling and drying time)
  • Active: 15 min
  • Yield: 1 cocktail


Candied Cranberries:


Special equipment:
a 16-ounce copper Moscow mule mug, optional
  1. Fill a 20-ounce cocktail shaker halfway with crushed ice. Add the vodka, lime juice, blood orange juice and grenadine. Put on the lid and shake thoroughly for 15 to 20 seconds so the flavors combine and chill with the ice.
  2. Add a few ice cubes to a 16-ounce copper Moscow mule mug, if you have one, or a glass. Strain the liquid over the ice cubes. Top up the mug or glass with ginger beer. Garnish with mint sprigs, blood orange slices and Candied Cranberries.

Candied Cranberries:

Yield: 3 cups
  1. Place a sheet of parchment paper on a sheet pan.
  2. Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on a low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
  3. Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
  4. Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.