Cranberry Ginger nonalcoholic cocktail

Ingredients:

1/2 cup cranberry juice

1/3 cup ginger ale

a squeeze of citrus*

4 tablespoons holiday syrup

finely grated ginger to taste

Into the bottom of the glass, grate ginger very finely to taste. Pour in holiday syrup, cranberry juice, and ginger ale. Squeeze in citrus. Stir to combine. Garnish.

*oranges, clementines, and lemons are all appropriate especially if their peal was used in making the holiday syrup

Garnishes

1) candied fruit, ginger, or citrus peal from the holiday syrup

2) free floating fresh cranberries

3) dried and fresh cranberries alternating on a toothpick

4) cranberry filled ice cubes, see note

Cranberry Ice Cubes

Several hours before serving (at least four), fill an ice cube tray half full of water and add two or three cranberries to each cube. Freeze. When each cube is well frozen, top off the cube with more water. Serve when well frozen.

Holiday Syrup

All the flavors of the holidays in a little syrup that can be strained into my nonalcoholic cranberry ginger cocktail or spooned with the candied ginger and fruits onto desserts or oatmeal or even plain yogurt. 

Ingredients:

2 tablespoons thinly sliced ginger

1 teaspoon whole cloves

1 teaspoon whole cardamom seeds

1 cinnamon stick (optional)

the peal of one citrus fruit (cut into strips)

dried fruit (such as apricots, pears, cranberries, etc.)

4 cups of water

1/2 cup sugar (more to taste)

In a sauce pan over medium heat combine the ginger, cloves, cinnamon, cardamom, fruit, citrus peal, and water. Stir in 1/2 cup sugar until dissolved. After this comes to a boil, reduce to simmer. Check sugar level and adjust if needed. The syrup is done when it is slightly thickened and the flavor of the spices is fairly strong and the dried fruit is plump and moist. remove and discard cloves, cardamom, and cinnamon stick. Strain the syrup for use in nonalcoholic cocktail and store candied fruit, ginger, and peal in the refrigerator until needed.