Treat those you love to a warm and spiced Cranberry Calvados cocktail this holiday season.
Some years back, my aunt and uncle gifted me a slow cooker for Christmas. I used to fancy myself quite the cook. Amateur and self-taught, of course. My main claim to fame, amongst my friends, was my mulligatawny soup. I was quite proud of this dish, as I took two recipes I had found and combined them into one that I preferred. It was always a hit at parties. When I first moved to California and brought it to a Thanksgiving dinner as an appetizer, some people balked… until they ate it. Most even went in for thirds. And my slow cooker was with me all the way, every time.
Until I started dating my girlfriend, and she turned out to have a severe allergy to everything. And what she isn’t allergic to, she doesn’t like. So the slow cooker—along with most of my clothes-tearingly delicious dishes—ended up in the cupboard, almost lost to the ravages of time, dust and the phrase “I can’t eat that” repeated over and over.
Until we discovered tonight’s delectable and crowd-pleasing recipe for the Cranberry Calvados. As we were looking for a strong and dairy-free alternative to Eggnog, this mix of cranberry juice, spices and French apple brandy that’s served while being warmed in a slow cooker finally made the pickiest person I know happy.
And I got to dust off one of my favorite Christmas presents.
What is Calvados?
Hailing from the Normandy region of France, Calvados is considered an apple brandy. It is produced through a method of fermenting and distilling cider, then aging it in wood barrels for up to a few years. Younger versions of the spirit will have bright floral notes along with the apple or sometimes pear-forward flavor. Older Calvados will be richer, with complex hints of vanilla, caramel, oak and other spices.
Ingredients
- 1/2 cup sugar
- Peel from one lemon
- 1 piece of ginger peeled and sliced around 2 inches
- 3 cinnamon sticks broken
- 10 whole cloves
- 1 bottle cranberry juice cocktail (64 ounces)
- 2 1/2 cups Calvados apple brandy, more to taste
To Serve:
- Whole cranberries
- Lemon slices
- Apple slices
- Cinnamon sticks
Instructions
- Add sugar, lemon peel, ginger, cinnamon sticks, and cloves to a large Dutch oven or pot.
- Pour in cranberry juice. Stir to combine.
- Simmer for 30 minutes.
- Cool to room temperature.
- Pour into a large pitcher, straining out lemon peel and spices.
- Add Calvados to pitcher and let mixture chill for 24 hours.
- To serve, add to a slow cooker and warm on 'Low'. Or gently warm on the stove over low heat.
- Ladle into mugs and serve with a few cranberries, a squeeze of lemon juice, apple slices, and a cinnamon stick.
Nutrition
What glassware and garnish are used?
You’ll want mugs or hot beverage glasses when you’re ready to start ladling your Cranberry Calvados out to your guests. Garnish each with some fresh cranberries, a squeeze of lemon and a cinnamon stick.
What is a good substitute for Calvados?
If you don’t have or can’t find any Calvados, a good alternative is applejack. You can also go for a traditional brandy or cognac, and in some cases, bourbon can be a fine element to make this mixture with.
Similar cocktails to the Cranberry Calvados
Now that the weather is going to start getting cooler, and the Christmas wishlists will start getting longer—even before Halloween—you might want to start thinking about what relaxing tipples you’ll be rewarding yourself with when the winter holidays finally arrive. If the Cranberry Calvados stirred your imagination, check out some of these other tart and tangy cranberry cocktails.
- Cranberry Whiskey Sour – Liven up your next soirée with this tart and sour sipper.
- Cranberry Margarita – Keep your ‘Rita obsession going all year long with this winter-friendly elixir.
- Cranberry Martini – Save a glass of this tangy and strong drink for Santa.
- Cranberry Moscow Mule – Sweet, bubbly and robust, this concoction will help keep you warm on a cold night.
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