Cranberry Bog Fog Food

CRANBERRY BOG FOG

Steps:

• 1. In a small saucepan place cranberries, agave nectar, orange zest, vinegar and orange juice. bring to a boil over high heat, then turn down to low and simmer until berries are completely broken down, 10 to 20 minutes. Let cool and then press the mixture through a fine strainer into a bowl. Discard skins. Place strained fruit pulp into a storage container and refrigerate (Will store for up to three months in the fridge. When stored in the fridge, this will set up like jellied cranberry sauce so you will need to heat it slightly when using it cold to make it mix more easily.)
• 2. To mix: Pour 1 oz vodka in a tall glass, add about 2 Tbsp of the cranberry shrub mixture and stir well. Add ice to your liking and fill the glass with tonic water. Stir to mix and garnish.
• 3. Note: If the berry mixture is too tart, just add some more agave nectar to taste. It is not going to taste sweet like a syrup, but should give a light tartness to the drink.

CRANBERRY BOG BARS

Steps:

• In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar.
• Stir in 2 1/2 cups oats and flour.
• Press into greased 9x13 baking pan.
• Spread with cranberry sauce.
• In a microwavable safe bowl; melt remaining butter; stir in the pecans and remaining brown sugar and oats.
• Sprinkle over cranberry sauce Bake at 375 for 25-30 minutes or until lightly browned.
• Cool on wire rack.
• Cut into bars.
• I did not use the pecans and it turned out great.

CRANBERRY BOG COCKTAIL

Steps:

• Combine champagne and cranberry juice in a champagne flute. Drop a few whole cranberries in the glass and garnish with mint leaves.

CRANBERRY BOGS (CANDY)

Steps:

• Melt the caramels w/ the cream in the microwave, mix till all lumps are out.
• Lightly grease 2 large cookie sheets and arrange the cashew pieces in small mounds.
• Use a small scoop and place a round of caramel over each mound of nuts.
• Push 4-5 craisins into the top of each mound of caramel.
• Place in the fridge and allow to firm up.
• Melt the two chocolates together and stir till smooth and no lumps.
• Dip the firmed up nut/caramel mound into the chocolate and coat both sides.
• Place on an ungreased cookie sheet and refridgerate till chocolate is hard.
• Remove from cookie sheet and place in airtight container in cool place for upto around a month.
• Time includes chill time.