Rum With Christmas Spices Food

CHRISTMAS SHRUB -A RUM SPICE LIQUEUR

Steps:

• Wash the fruits and remove the zest in strips, avoiding the white pith.
• Combine the zests, cinnamon sticks, cloves, allspice, vanilla beans, 2 cups of sugar, and 2 cups of water in a large heavy saucepan.
• Bring to a gentle boil, then reduce heat to lowest possible setting. Let the ingredients infuse for 30 minutes.
• Strain the syrup into a large mixing bowl.
• Combine the remaining 1 cup sugar and 1/2 cup water in the same large saucepan.
• Cover the pan and bring mixture to a boil. Uncover the pan and cook the mixture over high heat until it turns golden brown or caramelizes -about 5 minutes.
• Remove the pan from the heat and let cool 5 minutes.
• Add 1 cup of rum to the caramel. BE CAREFUL -the mixture may splatter. When the splatter has subsided, return the pan to low heat stirring with a wooden spoon until the caramel has dissolved into the rum.
• Add the caramel mixture and remaining rum to the syrup. (I found a large jar like you see in deli's for pickles I use for this). Whisk or in my case, shake the mixture. Pour into clean bottles or containers. Place in a cool dark place and allow to age. It will keep indefinitely.
• I put this is pretty decorative bottles like you see for salad dressing and give as Christmas gifts. I had an uproar the one year I didn't make it.
• Servings and yield are approximate, but about 2 gallons I'd guess. This is something you drink like a cordial or as a sipper. It is very strong!

SPICED RUM

Steps:

• Put all the ingredients in the bottle of rum, you may have to remove some to make room for the solids.
• Let steep a minimum of one month.
• The flavor improves with age, and it keeps for years.

RUM WITH CHRISTMAS SPICES

Steps:

• In a jar of about 2 cups, mix all ingredients. Close hermetically. Let macerate about 1 week at room temperature.
• Strain. Keep the orange and lemon zest to garnish glasses.
• Serve on ice.