Candied Cranberry Cocktail - 1

I’m pretty sure this is the cocktail they served at the first Thanksgiving. If you don’t believe me, go check your history books. It should be right after the chapter that describes Christopher Columbus as a nice guy.

Candied cranberries are a good snack. They’re crisp and both a little tart and sweet at the same time. In the cocktail, they function as garnish, like olives in a martini. They’re also a festive addition to fall/winter salads, as they look like they’re covered in snow.

Candied Cranberry Cocktail - 5

1/2 a bag of fresh cranberries, rinsed (try roasting the other half for the Autumn Salad recipe)
2 c water
2 c sugar
1-2 sprigs fresh tarragon
1 lime, just the zest

1-2 c sugar (for coating)

Candied Cranberry Cocktail - 4

1. Heat the sugar and water in a pot on the stove just until the sugar dissolves.
2. Remove from heat and toss in the tarragon and lime zest. Cover and infuse for 10 min.
3. In a pan that’s at least 1-2 inches deep, strain the syrup to remove the tarragon and lime zest, and toss in the rinsed cranberries.
4. Cover and place in the refrigerator overnight.
5. Pour some sugar onto a plate.
6. One by one, remove the cranberries from the syrup and roll in the sugar with a fork. DON’T DISCARD THE SYRUP! You’ll use it in the cocktail later. It’s also good in a cup of tea.
6. Keep the cranberries at room temp in a container. They’ll stay crisp for a few days.

Candied Cranberry Cocktail - 3

1 1/2 oz Rye Whiskey
1 1/2 oz Cranberry Juice (unsweetened!)
1-2 T lime-tarragon simple syrup (leftover from the candied cranberries)
2-3 oz club soda
2 candied cranberries

1. Shake the rye whiskey, cranberry juice, and simple syrup over some ice and strain into a glass also with some ice in it.
2. Top with club soda.
3. Garnish with candied cranberries.
4. Cheers to the Pilgrims and Native Americans!