Lordy, I don’t know how all you mom bloggers do it. I barely have time to shower each day, let alone cook a meal. And finding time to photograph and write about said meal? Forget about it.
All of that to say, I’ve been having trouble finding the time to devote to the blog. And I’m strangely ok with that. It’s good to step back for a bit and take time to be with my family. I’m getting to know this tiny daughter of mine and I’m figuring out how to be a mother. It’s the hardest thing I’ve ever done, but it’s also the best thing I’ve ever done. It’s pretty damn wonderful.
The other day, however, my husband held the baby while I concocted a recipe for this celebratory cranberry rum punch. I snapped a couple of quick photos, scribbled down a recipe, and happily drank a glass of said punch while the baby slept peacefully in his arms. It was wonderful.
So, here’s to 2014 – it’s been one for the books. I can’t wait to see what 2015 holds. Cheers, and happy New Year to you and yours!
CRANBERRY RUM PUNCH: WITH ORANGE AND BLACKSTRAP MOLASSES
For the cranberry syrup:
1 cup fresh cranberries
2 large strips of orange zest
1/2 cup water
1/2 cup brown sugar
1 tablespoon blackstrap molasses
For the punch:
1 cup golden rum (I use Fleur de Cana)
1 cup ginger beer**
1/2 cup freshly squeezed orange juice
Cranberry syrup, to taste (up to 1/2 a cup)
A few dashes of orange bitters
Orange zest and cranberries, for garnish
**You can substitute soda water for ginger beer. The cocktail will be less sweet, but won’t have that spicy ginger kick.
To make the cranberry syrup, place the cranberries, water, molasses, orange zest, and brown sugar in a small pot. Simmer over low heat until the cranberries have broken down and the mixture has a thick and syrupy texture. Using cheesecloth or a mesh sieve, strain out the fruit (reserve for another use). Set syrup aside to cool.
To make the punch, combine rum, ginger beer (or soda water), and orange juice. Add in cranberry syrup in small quantities. Stir and taste until the punch is to your liking. Add a few dashes of orange bitters. If serving in a punch bowl, garnish with round orange slices and fresh cranberries. If serving by the glass, serve over ice with a strip of orange zest.