By Ginger Isham
When my daughter asked for an old recipe for Russian Tea, I searched and found it in my beverage collection and thought why not share it, since we are in a deep freeze these days? The cranberry recipes are new from a family member named Jean. Can’t wait to try them.
1 1/2 cups Tang (found it near the Country Lemonade)
1 cup instant tea with or without lemon and sugar
1 teaspoon EACH cinnamon, ginger and cloves
Mix all together and pour into an attractive container. Add 1 teaspoon of mix to a cup of boiling water.
(to go with scones)
1/2 cup fresh lemon juice
1/2 cup unsalted butter
1 cup sugar (3/4 might do)
Beat eggs until frothy in a small saucepan and stir in lemon juice, sugar and melted butter. Place pan in another pan with boiling water and turn to simmer and cook until slightly thickened; stirring continuously. May use as a filling in cakes, cookies or over pound cake.
Place cut and cored apples with skins in a pan. Cover apples halfway with water. Cook slowly, add cranberries and simmer until all is thickened. Can add brown sugar or dark maple syrup. Use as topping for oatmeal, pancakes or in yogurt.
Rice and Cranberries
Cook rice according to directions using milk for half the liquid. Add 1 teaspoon cinnamon. During last 10 minutes of cooking, add 1/2 cup cranberries. Serve with chicken or pork.
2 cups fresh orange juice, strain if desired
1/4 cup powdered sugar
1 tablespoon orange zest, grated
Blend all in blender until smooth. Pour into a metal bowl. Freeze until almost firm. Stir now and then. Spoon into a container, cover and freeze until ready to serve. Garnish with orange slices.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.