Witchin’ in the Kitchen at the Bubbling Cauldron

6 eggs
1/4 c. sugar
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 qt. vanilla ice cream (softened)
6 c. orange juice
1/4 c. lemon juice
1 qt. chilled gingerale
Ice ring (optional)
Ground nutmeg (optional)
Stick cinnamon

Beat eggs on low speed of mixer until blended.
Add sugar and spices; beat at medium speed until sugar is dissolved.
Beat in slowly ice cream. Add juices; cover and chill.

To serve, pour ice cream mixture into large punch bowl.
Slowly add gingerale with up and down motion. Add ice ring if desired.

To serve, sprinkle nutmeg atop and add cinnamon stirrers.

Yield: 17 cups.

1 pint peppermint stick ice cream
2 cups eggnog
1-28 ounce bottle of club soda, chilled
A few drops of red food Coloring
1 cup of whipping cream, whipped
16 small candy canes
2 tsp. Peppermint extract

Spoon ice cream into punch bowl. Add eggnog and club soda; mix well. Add peppermint extract. Tint pink with red food coloring. Spoon whipped cream over top. Place candy cane in each cup. Ladle eggnog into cups.

1 (32oz) bottle cranberry juice
1c. water
1/2 of a 6oz. can frozen pineapple-orange juice concentrate, thawed
6 inches stick cinnamon
2 whole cloves
orange peel strips(opt)
stick cinnamon (opt)

In a large saucepan stir together first 5 ingredients. Bring to boiling; reduce heat. Cover and simmer for 10 min.
Using a slotted spoon, remove cinnamon and cloves from juice mixture. Transfer juice to a serving container. Cool slightly.
Cover and refrigerate up to 7 days.

To reheat: heat in saucepan or crockpot until warm. Pour into a heat proof bowl (or serve in crockpot).
Garnish each serving with orange peel strips and cinnamon sticks.

Serves: 10

8 cups cranberry juice
6 cups apple cider
6 cinnamon sticks
6 orange slices
1 liter ginger ale
1 tray of ice cubes

Pour cranberry juice and apple cider into a large bowl. Break the
cinnamon sticks in half. Put one cinnamon stick and one piece of
orange in each ice cube tray holder. Fill the ice cube tray with
some of the cranberry and apple cider mixture. Refrigerate
remaining punch mixture. Before serving, add ginger ale and ice
cubes.

Serving suggestion: Hollow out a pumpkin, and carve a design in it.
Place the punch bowl inside the pumpkin. Right before your party
begins, activate two ‘glow-in-the-dark’ sticks (per package
instructions) and place between the pumpkin shell and the punch
bowl. Add some cobwebs for effect and fill the bowl with punch.

2 quarts of Hawaiian Punch Green Berry Rush flavor
2 quarts of Lemon-Lime Soda or Gingerale

Mix Hawaiian Punch and soda in a punch bowl and add Wormy Ice Cubes.

4 Sticks cinnamon-broken
1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1/3 cup firmly packed brown sugar
butter or margarine; as needed
1 cup rum

Tie cinnamon, allspice, and cloves in spice bag or cheesecloth. In a crockpot, combine spice bag, apple juice, rum and brown sugar. Cover; cook on low-heat setting for 3 to 4 hours. Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

6 cups apple cider
¼ cup maple syrup
1 orange peel cut into strips
1 lemon peel cut into strips
2 cinnamon sticks
spice bag & string
6 whole cloves
6 whole allspice berries

Pour cider and syrup into large pot. Place spices and peels in center of a spice bag and tie up with a piece of string. Drop spice bundle into liquid and heat over moderate flame for about 10 minutes. Remove spice bag and discard. Ladle maple cider into mugs and serve warm. Optional: garnish with a stick of cinnamon for stirring, float thin slice of lemon or orange or whipped cream on top.

http://www.massmaple.org/recipe.html

1 heaping tablespoon whole cloves
1/2 cup dried for fresh apple peel
1/4 cup dried or fresh lemon peel
1/4 cup dried or fresh orange peel
2 whole cinnamon sticks
2 bay leafs
5-6 whole nutmeg seeds
1 inch sliced, crushed
ginger root
1 capful vanilla extract
1/4 tsp. allspice
1 gallon water
2.5 pounds honey.
1/3 pkg. of active yeast or 1/2 pkg. wine yeast

To enjoy this wine for any fall celebrations, prepare it no later than Imbolc
(February 1). This is a rich honey mead which quiteliterally tastes like fall
when aged properly.
Begin by placing all ingredients, except for the honey and yeast, in a large
pot. Bring this slowly to boil so that it smells heady with herbs. Add the
honey and stir until dissolved.
As this boils, scum will surface in the bubbles. This should be scooped off,
then remove the entire batch from heat.
Suspend the yeast in 1/4 cup warm water to begin activating it. When the honey
water has cooled to luke warm, add the yeast and cover the pot with a thick
towel. Let this stand for three days.
Strain and bottle your wine in either loosely corked containers or in a gallon
jug whose top is left on very loosely to allow the fermentation pressure to
escape. Once the bubbling stops, you can cork or close the bottle tightly.
Take a quick taste to be sure it is still sweet enough for you. If not, pour
back into a kettle and add a little honey over a warm flame until you are happy
with the result. Re-bottle and allow to age.
If you prefer a non-alcoholic version of this, reduce honey on the initial
process to a personally pleasing taste and delete the yeast. Allow to age for
about six months for best flavor.

2 c. water
1/2 c. brown sugar
3 sticks cinnamon
1 tsp. whole allspice
1/4 tsp. ground nutmeg
1/2 c. orange juice
1 tbsp. grated orange peel
2 tsp. whole cloves
1 tsp. coriander seed
2 qts. apple cider
3 tbsp. lemon juice
Cinnamon sticks
1/2 c. to 1 c. rum (optional)

Heat water, sugar, orange peel, 3 sticks of cinnamon, cloves, allspice, coriander and nutmeg in 2 quart saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Strain. Put liquid in Dutch oven or crock pot. Add cider, orange juice and rum (if desired). Heat until hot. Serve with cinnamon sticks.

3 pounds of blackberries
3 pounds of sugar
1 gallon of boiling water

Wash berries, put in large bowl and pour over them the boiling water. Stir well, then cover the bowl and leave for ten days. Strain liquid through muslin, add the three pounds of sugar and stir well. Cover the bowl and leave for three days, but stir daily. Put into bottles and cork, loosely at first. The wine will be ready to drink in six months.

SOURCE: unknown

4 16-ounce bags frozen blackberries or 16 cups fresh blackberries
6 cups granulated sugar
4 cups 100 proof vodka
Water

Place the berries in a gallon glass jar. Pour in the sugar & vodka
and stir well. Add water until mix tops the jar. Stir gently a few
times until sugar dissolves. Cover and allow to stand in a cool,
dark place for 6 weeks.

Strain and filter. This is the most time-consuming part but it is
important for a beautiful jewel-like liqueur. First, strain through
a regular kitchen strainer to remove the solids. Then pass through
a jelly bag or cheesecloth. Next, use a gold coffee filter, if
available. If not available, filter through the jelly bag or
cheesecloth again.

Finally, filter through coffee filter paper. This will take the
longest amount of time, but will be hastened if you used the previous
filtration methods. Be patient and let it drip. It will take over
a full day to filter all of this.

Pour final product into bottles or decanters.

Yield: 2 - 3 quarts. It will last indefinitely.

SOURCE: unknown

Blackberry Cordial II
2 lbs blackberries - hulled
2 cups granulated sugar
1/4 whole nutmeg
1/4 cup whole cloves
1/2 oz cinnamon stick
1 1/4 cup brandy

But blackberries into food processor with a little sugar. Blend to a puree and sieve. Put into pan with sugar and spices - cover and simmer gently for 20 minutes.
Cool a little and then add brandy.
Bottle and set aside for christmas (at least for one month).
Before drinking, it is advisable to strain prior to putting into glasses.
NOTE FROM ARWEN: Why not let it sit for the month and then strain it and bottle it?

SOURCE: Arwen? found on a Yahoo group

4 pt Blackberries
1 c Rose Geranium Leaves
4 c Vodka
1/2 c White Wine
1 c Sugar
1/2 c Water

Combine the berries, geranium leaves, vodka, and wine in a large
container with a tight-fitting cover. Set the mixture in a cool dark
place to season for one month. Open the container and bruise the
berries slightly. Cover and allow the mixture to steep for another
five days. Next, strain the mixture. Then pour through a filter. Boil
the sugar and water together in a saucepan until the sugar is dissolved.
Allow mixture to cool and gradually stir into the liqueur. Taste.
When the liqueur is to the desired sweetness, bottle and age for
approximately 4 to five weeks. Age in a cool dark place. Makes about
one to two quarts.

Source: unknown

4 c Blackberries; cleaned & picked over
2 c Brandy
Grated peel of 1 lemon
2 c Sugar
1 c Water
Juice of 1 lemon

Place the blackberries in a large clean glass jar or crock. Crush slightly to release the juices. Pour the brandy over the berries and add the lemon peel. Seal and allow to steep for 3 months.

When ready to finish the brandy, simmer the sugar, water and lemon juice in a small saucepan until clear. Allow to cool.

Pour the blackberry brandy through a strainer into a large jug and add the sugar syrup to taste. Pour into 1 large or 2 small decanters. Seal and label. (and decorate)

SOURCE www.justberryrecipes.com

based on 1655 (?) recipe of “A cordial water of Sir Walter Raleigh”

2 lbs. frozen strawberries
6 cups 80-proof brandy
simple syrup: 2 c. white granulated sugar to 1 c. water

The frozen strawberries were put in a glass jar and covered with brandy, then left for 4-1/2 weeks but stirred each day. The solid material was strained out and squeezed through cheesecloth and the liquid then poured through unbleached coffee filters. A simple sugar syrup was then added to the proportions of 1 cup of syrup to 2 cups of liquor. Very sweet but very drinkable.

SOURCE: unknown