Hot Buttered Crandazzle Recipe

Name: Hot Buttered Crandazzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dark brown sugar; 2 ounces unsalted butter, softened; ⅛ teaspoon nutmeg, freshly grated; 1 pinch ground cinnamon; 1 pinch ground ginger; 10 pieces orange rind; 10 cinnamon sticks; 30 cranberries (fresh or dried); 7 cups cranberry juice; 10 (1 1/2 ounce) jiggers rum

Servings: persons

4 ounces dark brown sugar
2 ounces unsalted butter, softened
⅛ teaspoon nutmeg, freshly grated
1 pinch ground cinnamon
1 pinch ground ginger
10 pieces orange rind
10 cinnamon sticks
30 cranberries (fresh or dried)
7 cups cranberry juice
10 (1 1/2 ounce) jiggers rum

1
Mix sugar, butter and spices together until creamy.
2
Can be stored for up to 3 weeks in the refrigerator.
3
For each serving: Put one heaping tablespoon of butter mixture into clear heat-proo glass mug.
4
Add cinnamon stick, orange peel, and cranberries to cranberry juice and bring just to a boil (you can place this in a chafing dish and allow guest to fix their own).
5
Add 3/4 cup cranberry along with some of the orange peel, a cinnamon stick, and cranberries, to each glass.
6
Add a jigger of rum.
7
Stir to blend.

1026

kcal

Calories

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces dark brown sugar, 2 ounces unsalted butter, softened, ⅛ teaspoon nutmeg, freshly grated, 1 pinch ground cinnamon, and more.

Yes, Hot Buttered Crandazzle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Buttered Crandazzle

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