EASY WINTER CRANBERRY MULLED WINE Makes 6 cocktails
Warm up this holiday season with a glass of Cranberry Mulled Wine. Combining dry red wine, cranberry juice, vermouth and spices, this easy recipe from Christina Musgrave of Tasting with Tina is perfect for a crowd. Serve as your guests arrive and be the best host of the year!
Directions Combine ingredients together in a large saucepan. Stir gently.
Ingredients 1 bottle dry red wine 1 cup cranberry juice ¼ cup sweet red vermouth 1 orange sliced, plus more for serving 4 whole cloves 3 cinnamon sticks, plus more for garnish 2 star anise, plus more for garnish 3 tablespoons maple syrup or honey
Using a fine strainer, strain the mulled wine to remove orange, clove, cinnamon and star anise.
Cook mulled wine on medium heat until it reaches a slow simmer. Cover and let simmer for 15 minutes.
Serve in a mug and garnish with more orange, star anise and cinnamon sticks. You can find more of Christina’s recipes at her website (tastingwithtina.com) or on Instagram (@tasting.with. tina) or Facebook (facebook.com/tastingwithtinablog/).
HARISSA AND HONEY GLAZED CARROTS Makes 4-6 servings
Hannah Lewis of The Beard and the Baker brings us a delicious different way to spice up holiday carrots. This Harissa and Honey Glazed Carrots recipe is a great idea for a unique holiday side dish. It earns bonus points for requiring only four ingredients.
Directions Boil rainbow carrots in a large pot of water. You can peel your carrots, if desired, but we prefer to leave them a little rustic. Boil for 3–5 minutes, depending on the size. They should be tender enough to poke with a fork.
Ingredients 1 bunch rainbow carrots 2 tablespoons butter 2 tablespoons honey 2 teaspoons harissa seasoning
Add butter to a nonstick pan and start to melt. Then, add honey and harissa. Whisk with a rubber whisk (metal will ruin your pan) until totally combined.
Find more of Hannah’s recipes at her blog (thebeardandthebaker.com) and on Instagram (@thebeardandthebaker) and Facebook (facebook.com/TheBeardAndTheBaker).
Place glazed carrots on a serving platter then drizzle any remaining glaze in the pan over the carrots. Top with chopped carrot top greens, if desired.
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Over low-medium heat, add the cooked carrots. Toss and continue to coat for about 5 minutes, until fully coated.
