hypocrite ::::
Over Halloween this year, I figured the candy that was least missed in my children’s Trick or Treat bags was the candy in the brown wrapper. Not to say that I don’t love Tootsie Rolls but there are many other types of candy that I probably would’ve chosen over it. Those wrappers, brown and barely noticeable like a flick of foil in the trash, blended nicely into the rest of the garbage.* I am a hypocrite.
The kids still recall that last year I FORCED them to eat candy all day. Which I did. Or rather, we had a good breakfast and dinner but I refused to prepare lunch or snacks for the day. There is a certain breaking point that many parents hit when whining is the usual melody of the day. That pre-Halloween WEEK was one of them. While we do some sugar restriction on the kids (i.e., no candy for dinner, no candy as a major snack), we aren’t absolutists about it. There was so much sugar consumed that day, Peach said she felt sick. And she didn’t need to say she was grumpy.
My hope that it would teach Peach and Grub the empty satisfaction of sugar backfired. While my little experiment reined them in for a day or two, their glazed-eye sugar addiction was back soon after. The whining revamped. Surreptitious candy eating by Grub started again, sticky wrappers found in odd corners of the house.
This year, I gave free reign with a pile of nourishing food at arms’ length for everyone. And I drank some tangy cranberry-infused vodka cocktails. Mixed with enough sugar, it’s not so bad. Hypocrite.
* I’m terrible. Aren’t I terrible? I deny my children candy, I deny them that sugar high that they so often crave. And those rotting teeth. I remember my naively misspent youth in candy stores spending all my allowance on Laffy Taffies and Jolly Ranchers. *sigh*
One year ago: lemongrass-basil sherbet
Two years ago: creamy lime oatmeal bars
Three years ago: baked polenta
Four years ago: sparkling cranberries with cardamom and lemon pudding (Ha ha! Look at that! Cranberries just before Thanksgiving four years ago, too. I’m so predictable.)
- 2½ cups (225g or 8 ounces) fresh organic cranberries (If using frozen, thaw them first)
- 2½ cups (590 ml) vodka (I like Skyy -- very smooth)
- 2 teaspoons vanilla extract
- Cut each cranberry in half or poke a hole in each. Put the cut/poked berries into a jar, add vanilla, and add vodka. Put on screw lid and shake gently.
- Infuse the mixture for 5 to 7 days, shaking the bottle 1 to 2 times a day.
- Strain the infused vodka into a new pretty bottle to gift or use.
- This recipe makes enough to fill a 600ml bottle.
2 COMMENTS
I bet this Is delicious. Some recipes keep them in the refridgerator while soaking and others are on the counter. I want to give out for Christmas. How long does this drink keep? Do you keep in pantry or in refridge?
Thanks got Sharing.
My cranberry-vodka-loving friend gave it a thumb’s up! As a rule, I hot wash (sterilize) bottles before using then infuse vodka and store finished vodka in the fridge. Some sources say if you’re using high proof alcohol with fruit infusions, no mold or bacteria should grow at room temperature. I figure I’ll be refrigerating the vodka anyway for cocktails that storing in the fridge makes sense (and I’m cautious). It should keep for months this way. My apricot liqueur recipe (lovely!) calls for infusing at room temperature for 36 hours (with sugar) then storing in the fridge.