Time 1h5m Yield 12 Number Of Ingredients 5 Steps:
Mix cranberry juice cocktail and limeade concentrate in large plastic or glass pitcher. Refrigerate about 1 hour or until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime wedges and cranberries.
Time 15m Yield 7 servings. Number Of Ingredients 7 Steps:
Bring 1-1/2 cups water and sugar to a boil. Remove from heat; stir in juices, lime zest and remaining water. Cover; refrigerate at least 1 hour. Serve over ice and, if desired, with lime slices.
Time 1h Yield 6-8 Number Of Ingredients 5 Steps:
Combine the cranberries, sugar and 1 cup water in a medium saucepan over high heat. Bring to a boil and reduce to a simmer. Carefully smash the cranberries with a potato masher, then simmer the mixture until slightly reduced and dark red, about 10 minutes. Let cool for 10 minutes. Strain the mixture through a strainer into a heatsafe container, pressing on the cranberry solids to extract all the juice. Let cool for 30 minutes. Combine the cranberry syrup with the limeade and lime juice in a pitcher and stir well. Mix equal parts of the drink mix and seltzer. Serve over ice with cranberries and a lime slice.
Yield Serves 8 Number Of Ingredients 16 Steps:
Crust: Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 minutes. If crust slides down sides, gently press back up. Let cool. Filling and assembly: Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Purée in a blender until very smooth. Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm. Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours. Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes. Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream. Do Ahead Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
Time 10m Yield 1 drink, 1 serving(s) Number Of Ingredients 3 Steps:
Fill a large glass two-thirds full with ice. Pour the Sprite into the glass. Squeeze the lime wedges over the glass, then drop the wedges into the glass. Add the cranberry juice. Serve with a straw or stirrer.
Time 3m Yield 1 serving(s) Number Of Ingredients 4 Steps:
In a pretty glass plce ice cubes. Pour the cranberry juice in and the pour in the sparkling water. Top with the lime juice and enjoy!
Yield Makes 14 to 16 servings Number Of Ingredients 27 Steps:
For lime curd: Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight. For crust: Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes. Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely. For cranberry topping: Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken). For white chocolate cream: Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely. Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists. *A blend of star anise, cinnamon, cloves, fennel seeds, and pepper available in the spice section of most supermarkets
Time 10m Yield 6 servings. Number Of Ingredients 5 Steps:
In a blender, combine the limeade concentrate, cranberry juice concentrate, confectioners’ sugar and vodka if desired. Add ice; cover and process for 1-2 minutes or until slushy. Pour into chilled glasses; serve immediately.
