Thanksgiving Recipe

“Give thanks for unknown blessings already on their way.”

~American Indian Saying

 

One of our Thanksgiving traditions the past several years is to make this warm drink in remembrance of colonial days.  I’m sending it along with some pies to our family celebration, which I’m unfortunately going to miss because Jonathan, our oldest son, is sick. : (   I just love the new Buffalo Check Background Stamp for dressing up Mason Jars! I used a stamp from the Christmas Pines set to make the “rosemary” on the tag. Here is the recipe:

1 cup water

1/2 cup sugar

4 fresh rosemary sprigs

6 cups cranberry pomegranate juice

1/2 cup red wine vinegar

4 whole allspice

  1.  For rosemary simple syrup:  In a small saucepan combine the water, sugar and rosemary.  Bring to boiling, stirring to dissolve sugar.  Remove from heat; let steep 1-2 hours.
  2. In a large saucepan stir together rosemary simple syrup, cranberry-pomegranate juice, vinegar and allspice.  Heat over medium heat until warm.  Using a slotted spoon, discard rosemary and allspice. If desired, garnish with additional fresh rosemary sprigs and orange slices in punch bowl.  Makes 8 cups.

Try it if you dare!  : )  Happy Thanksgiving! xo Dawn

 

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