Recipe: Bloody Holiday
(Kirk McKoy / Los Angeles Times)
Total time: 25 minutes, plus cooling times
Note: Adapted from Carolos Tomazo, Waterloo & City
Fresh cranberry purée
4 ounces fresh cranberries
1 cup water, or as needed
1/4 cup agave nectar
Place the cranberries in a small, heavy-bottom pot. Add enough water to cover. Cook over medium heat until the berries are soft, 8 to 10 minutes, then remove from heat. Pour the cranberry mixture into a blender. Blend on high speed and slowly add the agave nectar. Strain, then set aside to cool. This makes about 1 2/3 cups. It will keep, covered and refrigerated, about 1 week.
Spiced black tea syrup
2 bags black tea
3 cardamom seeds
Pinch of coriander seeds
Pinch of fennel seeds
Pinch of whole star anise (about 3 tips of a broken star)
Pinch of whole clove (about 3)
1 cup sugar
Zest of half an orange
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