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Cranberry-orange cocktail with vanilla ice

  • orange juice (freshly squeezed oranges from 3-4 or purchased) - 2 cups
  • freshly squeezed lemon juice (2-3 lemons) - 1/4 cup orange liqueur
  • - 2 tbsp.spoon
  • plus 1 tablespoon sugar - 1/2 cup
  • Navel oranges - 3 pieces
  • vanilla bean, sliced ​​lengthwise - 1 Each
  • cinnamon stick - 1 Each
  • fresh or frozen cranberries - 2 cups

Prepare orange ice.In a large bowl, combine the orange juice, lemon juice, liqueur and 1 tablespoon sugar.Stir until the sugar is dissolved.Pour the mixture into a bowl, cover with plastic wrap and freeze for 3 hours.Cut the zest from 1 orange, cut into long thin strips and set aside.Make candied peel.In a medium saucepan heat the 1/2 cup water and remaining 1/2 cup sugar over medium heat, stirring until sugar dissolves.Add zest, bring to a boil.Cook for 2 minutes.Using a skimmer, put the zest in a bowl, set aside.Reduce heat to medium-low.To prepare compote.In a saucepan, mix the vanilla pod, seeds and cinnamon stick.Bring to a boil, add the cr

anberries.Cook until the mixture thickens, 6 to 8 minutes.Remove from heat and let cool.Remove the vanilla and cinnamon stick.Divide the remaining oranges into slices, removing the peel.Coarsely chop the slices.Add oranges in cranberry compote.Cover with foil and refrigerate at least 1 hour or up to 2 days.Before serving, pour compote by the glass, add ice, and each orange decorate the top of candied peel.

Servings: 6