Drinks
Pink Mojito
Glass: Boston Glass
| 45ml | Sauza Hornitos Tequila |
| 15ml | Cointreau |
| ½ | lime, chopped |
| 1 teaspoon | half caster sugar, half brown sugar |
| 6-8 | mint leaves |
- Muddle lime and sugar together.
- Add Tequila, mint and Cointreau
- Shake with ice and dump into a 400ml glass (Boston glass)
- Top with cranberry juice.
- Garnish with a mint sprig.
Cooking with Cranberries - preparation tips
Always remember to:
- Cook frozen cranberries just until they pop. Longer cooking brings out their bitterness and makes them mushy.
- Do not use aluminium cookware when cooking cranberries as the berries' acid reacts with aluminium and causes it to discolour. Use stainless steel, glass or porcelain.
- Eliminate foaming and over boiling when cooking frozen cranberries by adding one teaspoon of butter.
Preparing cranberries:
- Chop cranberries in a food processor, using quick on/off pulses, to save time.
- When cooking, add a little salt or ¼ teaspoon baking soda or baking powder to cranberry sauce to reduce the amount of sugar needed and bring out the cranberry flavour.
- Soak dried cranberries in warm water, orange juice or a liqueur for 20 to 30 minutes to get plumper berries which can be used as a substitute for frozen or fresh cranberries in many recipes.
- For baked goods (i.e. muffins, cakes or slices), chop frozen cranberries and toss them with sugar before stirring into the batter to improve sweetening.
