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Title: Ginger-And-Blood-Orange Punch
Categories: Christmas Beverages
Yield: 12 Servings
| MARTHA STEWART'S 1996 HOLIDA | ||
| 8 | oz | Fresh ginger, peeled |
| 8 | c | Cold water |
| 1/2 | c | Honey |
| 1/4 | c | Fresh lemon juice |
| 2 | c | Blood orange juice; about |
| 1/4 | c | -per orange |
| 1 | c | Bourbon; optional |
| BLOOD-ORANGE-AND-POMEGRANATE | ||
| 1 | Blood orange | |
| 1/2 | Pomegranate | |
| Water | ||
| CANDIED-ORANGE SWIZZLE STICK | ||
| 1 | c | Sugar; plus extra for |
| Rolling | ||
| 1 | c | Water |
| 12 | Wooden skewers | |
An infusion of fresh ginger adds spice to the blood oranges' intense flavor. Use juicing oranges if blood oranges are not available.
1. Chop ginger into 1" pieces. Place in a heavy-bottomed saucepan with of cold water. Slowly bring to a boil over medium-high heat, reduce heat to medium low, and simmer for 20 minutes.
2. Remove gingered water from heat, add honey and lemon juice, and stir. Cool completely in refrigerator. Before juicing blood oranges, peel them according to step one of Candied-Orange Swizzle Sticks, below. Juice oranges, strain juice, and chill. Strain the chilled ginger mixture into the orange juice. Add bourbon, if desired, and chill in a punch bowl with a Blood-Orange-and-Pomegranate Ice Ring. Garnish each cup with a Candied-Orange Swizzle Stick, and serve.
Blood-Orange-and-Pomegranate Ice Ring: This beautiful ice ring is a decorative way to keep punch at the perfect temperature. The mold can be made up to a week in advance.
1. Measure the opening of the punch bowl, and select a ring mold that is neither too large for the bowl nor too small to chill the punch.
2. Slice the blood orange into paper-thin rounds, and then cut the rounds into sixths; set them aside. Remove seeds from half a pomegranate. Sprinkle the pomegranate seeds on the bottom of the ring mold, and arrange the orange sections on top of the seeds. Carefully fill the ring mold with cold water. Freeze until solid, several hours or overnight.
3. To unmold, dip the ring in a large bowl of tepid water, touching only the outside of the mold. Turn mold over, and remove the ice ring. Then place ice ring in a filled punch bowl.
Candied-Orange Swizzle Sticks: These candied swizzle sticks can be made with any citrus fruit.
1. Scrub the oranges well with a vegetable brush. With a single-hole citrus zester, cut one continuous, unbroken strip of zest from each orange in a spiral. Cut the strips into one 8" length per serving.
2. Combine sugar and water in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to medium low, add orange strips, and simmer for 25 minutes, until slightly translucent. Remove from heat.
3. Remove strips of orange zest, one piece at a time, from the cooking liquid, and allow them to cool to the touch. Twist each strip in a corkscrew shape around a skewer. The ends of the zest should stay in place or just loosen slightly. Place on a baking rack, and allow to dry until stiff, about 6 to 8 hours. Gently loosen zest from skewer. On a plate, roll zest in the sugar, and serve with Ginger-and-Blood-Orange Punch.
Captured from www.cbs.com on day of broadcast, 12/10/96. Control characters desperately edited out by Sylvia Steiger.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com or 71511.2253@compuserve.com, creator of Frazzled Cook breadmachine mixes, homepage: http://ourworld.compuserve.com/homepages/SylviaRN
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