Ingredients:

  • 1 cup Fresh or Frozen Cranberries
  • 1 cup Granulated Sugar
  • 1 cup Water
  • 2 large whole Cinnamon Sticks
  • 3 whole Star Anise
  • 6 whole Cloves
  • 1 strip Orange Zest (avoiding pith)
  • 5 fl oz Bourbon or Dark Rum (per serving)
  • 5 fl oz Fresh Lemon Juice (per serving)
  • Boiling Water (for assembly)
  • Garnish (Orange wheel or lemon peel)

Instructions:

  1. Combine Ingredients: Place cranberries, sugar, water, cinnamon sticks, star anise, cloves, and orange zest strip into a medium saucepan.
  2. Simmer: Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is dissolved. Reduce the heat immediately to a gentle simmer. Cook for 10–12 minutes, or until the cranberries have softened and started to burst.
  3. Mash: Use a wooden spoon or potato masher to gently crush the remaining whole cranberries against the side of the pot to extract maximum flavour and color. Simmer for 2 more minutes.
  4. Strain: Carefully pour the entire mixture through a fine-mesh sieve set over a clean bowl, pressing gently on the solids to extract all the liquid. Discard the solids and whole spices. Allow the syrup to cool slightly and store until ready to use.
  5. Pre-heat the Vessel: Pour a small amount of boiling water into your serving mug, swirl it around to warm the glass, then pour it out. This is crucial for keeping the toddy hot.
  6. Add Foundation: Pour 60ml (2 fl oz) of the prepared Spiced Cranberry Syrup, 45ml (1.5 fl oz) of your chosen spirit (Bourbon or Dark Rum), and 15ml (0.5 fl oz) of fresh lemon juice into the pre-heated mug.
  7. Top Up and Adjust: Carefully top the mixture with 120–150ml (4–5 fl oz) of fresh boiling water, stirring gently. Taste and adjust sweetness or tartness as needed.
  8. Garnish and Serve: Garnish with an orange wheel or a thin strip of lemon peel. Serve immediately while piping hot.