1 tablespoon whole cloves
6 cinnamon sticks
3 tablespoons chopped crystallized ginger
3 3/4 cups white sugar
2 quarts water
2 quarts orange juice
2 cups lemon juice
1 gallon apple cider
the cloves, cinnamon stick, and ginger in cheesecloth, and tie
with string. In a medium saucepan combine sugar, water, and
spice bag. Simmer and stir until sugar dissolves. Remove from
heat and refrigerate overnight.
Before serving stir in orange juice, lemon juice, and cider.
Reheat over medium heat and serve warm. Be careful not to boil.
This recipe makes enough for a small crowd (48 servings).
2 green tea bags
3/4 cup lemon juice
1 1/2 cups orange juice
1 1/2 cups apple cider
1 1/2 cups sugar
2 cinnamon sticks
7 cups boiling water
tea bags in 1 1/2 cups hot water and set aside to soak for 15
minutes. Mix lemon juice, orange juice, apple cider, sugar,
cinnamon sticks, and water in large saucepan over medium heat.
Stir well. Add to tea mixture. Serve hot or cold. Makes 10 - 12
1 cup water
1 cup brown sugar
2 cups pineapple juice
6 whole cloves
3 whole allspice berries
2 cinnamon sticks
1/2 tsp. salt
4 cups red wine
8 cinnamon sticks for garnish
large, non-aluminum saucepan, combine water, brown sugar,
pineapple juice, and orange juice. Season with cloves, allspice,
2 cinnamon sticks, and salt. Cut the rind of the 2 oranges into
strips and stir into the mixture. Bring to a boil, reduce heat,
and let simmer for 15 minutes.Pour in the wine. Heat to just
boiling and remove from the heat. Serve hot with a cinnamon
stick for garnish. Makes 8 servings.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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