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Photo of Sorrel Punch

Sorrel Punch Recipe – The tangy taste of sorrel (spiked with a shot of rum, if you like) is the perfect Caribbean drink during the holidays.

Ingredient:

  • 1 cup sorrel petals (available in Caribbean markets)
  • 2 whole cloves
  • 1 2 inch cinnamon stick
  • 1/2 slice ginger, peeled
  • 1/2 cup light brown sugar
  • 1 tablespoon fresh lime juice

How to Make Sorrel Punch:

In a large saucepan, combine sorrel flowers, cloves, cinnamon stick, ginger and sugar with 4 cups water. Bring to a boil and reduce to a simmer, stirring constantly until sugar is entirely dissolved (approximately 2 to 3 minutes). Cover, remove from heat and allow to cool completely. Remove and discard tea bags, cinnamon and cloves.

Fill a large pitcher half-full with ice and add 4 cups of cold water. Pour sorrel mixture into the pitcher, add rum if desired, and mix well. ~ Makes 1 Quart

Recipe adapted from caribbeantravelmag.com – Photo by: Courtesy of 365 Antigua

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Christmas pudding

My first encounter with Caribbean Christmas Pudding was over 20 years ago at a friend Christmas Dinner Party. One bite of this lumpy, sweet bread, with a dab of Brandy butter, and I was sold. Why Caribbean Christmas pudding isn’t more widely known I have no idea; it’s one of my favorite desserts of all time, and a traditional Caribbean Christmas classic.

Caribbean Christmas Pudding Recipe Ingredients:

  • ½ lb raisins
  • ½ lb currants
  • ½ lb prunes (cut)
  • ½ lb mixed peel
  • ¼ lb flour
  • 1 gill milk
  • ½ lb sugar
  • 6 ozs. cherries
  • ½ lb butter
  • 2 gills brandy
  • 6 eggs
  • ½ lb white bread crumbs
  • 1 teaspoon baking powder
  • 1/8 cup orange juice
  • 1 teaspoon almond essence
  • 2 ozs. ground cashew nuts
  • 6 ozs. ground almonds
  • 2 teaspoon vanilla essence
  • 1 teaspoon each of nutmeg, cinnamon, lemon rind, and orange rind.

How to make Caribbean Christmas Pudding:

Pour mixture into pudding bowl(s) which have been well greased and lined with grease proof paper. Cover with grease proof paper and seal bowls tightly to prevent water from getting in. Tie each bowl with a towel and place in pan of boiling water to steam for about 2-3 hours. Cover pan while pudding is being steamed, as this quickens cooking process. Keep replenishing water in pan, level should be kept up to 2/3 of pudding bowl.

To test if pudding is done, remove from pan and insert knife into pudding. If done, knife will come out clean. When done remove top grease proof paper and allow cooling. Remove pudding from bowl, wipe bowl dry. Wrap pudding in new grease proof paper and then in foil, replace in bowl. Tie bowl with dry towel and put in cool place until required.

To serve, re-heat and serve with hard sauce or brandy butter.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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eggnog

Traditional Caribbean holiday eggnog recipe with eggs, milk, cream, nutmeg, vanilla, lime rind and brandy (or Guiness Stoute).
I grew up with eggnog, and every Christmas holiday my grandma would make this eggnog recipe – we kids drank up as much of it as we could. If your Grandma shared the same recipe like my grandma, then instead of Jim Bean she would have used a Guinness Stoute which blends well together with the milk, nutmeg, and vanilla assents. But as food lovers which have try out new recipes even if it’s different from what we know. Do you’ve a special recipe for making your holiday Eggnog. Let’s hear how it’s done in the comments.

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Caribbean Eggnog Recipe Ingredients:

  • 4 egg yorlks
  • 1 green lime rind
  • ¼ teaspoon fresh ground nutmeg
  • 2 tablespoons brandy
  • 4 cup fresh milk
  • 1 small piece vanilla bean
  • 1 small piece cinnamon stick
Caribbean Eggnog Recipe Method:
Beat the egg yolks with the lime rind adding the sugar gradually until well mixed. Remove lime rind and set egg mixture aside. Put milk in saucepan with vanilla, cinnamon and grated nutmeg and bring to a boil over heat. Pour boiling milk over egg mixture stirring all the time to prevent egg hardening. Then stir over low heat to 3-5 minutes to thicken just a little. Remove from heat, discard spices. And brandy (or Guiness Stoute) and pour into glasses and serve with slices of sponge cake.
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