Berry Ginger Cider Food

BLUEBERRY-GINGER FIZZ

Steps:

• Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
• Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.

BERRY GINGER CIDER

Steps:

• Place berries, corn syrup, and ginger in a blender or food processor. Cover and process until pureed. You may press the berries through a sieve if you wish,to remove seeds. I skip this step because I don't mind the seeds. Transfer to a half pint jar with a lid. Cover and refrigerate up to 2 weeks.
• To serve, combine the berry-ginger mixture with the apple cider in a large pitcher or jug. For an individual serving, add 2 tbsp berry mixture to 1 cup (8 oz.) cider. Serve over ice. Top with fresh berries if desired.
• Makes 8 servings.

CIDER-BERRY MOON COCKTAIL

Steps:

• Muddle the blackberries, mint sprigs and sugar in a cocktail shaker. Stir in the moonshine and lemon juice.
• Strain into cocktail glasses over ice, or into a pitcher with ice. Top off with cider; stir lightly. Garnish with mint sprigs and blackberries.

CRANBERRY GINGER "CIDER"

Steps:

• Put ginger in a pot with the water and bring to a boil. Lower heat and simmer 20 minutes. Add cranberry juice and heat just to a boil.
• Pour through a fine sieve into a heat-proof pitcher. Discard ginger.
• Serve steaming hot in mugs.