Cider Beetle

Products Used

Ingredients

  • 12 oranges
  • 5 cups firmly packed Dixie Crystals Light Brown Sugar
  • 24 sticks cinnamon (1 1/2-inch)
  • 24 small whole nutmegs
  • 48 large whole all spices
  • 192 whole cloves (8 legs on each beetles)

      Directions

      1. Slice oranges in half crosswise; scoop out pulp and reserve for other uses.
      2. Place orange half shells, cut side up, on a wire rack on a baking sheet. Bake at 250°F for about 2 hours or until dry and hard. Let these cool completely before assembling the beetles.
      3. Pack brown sugar firmly into each orange shell, mounding it slightly. Arrange spices in brown sugar to resemble a beetle, pressing slightly into sugar. Use cinnamon sticks for bodies, nutmegs for heads, allspices for eyes and cloves for feet. Cover tightly with plastic wrap secured with a ribbon. Store in refrigerator.
      4. To use, unwrap beetle and drop into 1 1/2 quarts apple cider or straight apple juice, simmer 30 minutes. Add 1/4 to 1/2 cup brandy, if desired, heat well. Remove rind and spices to serve. Store unused cider in refrigerator.
      Dixie Crystals Insight
      1. Don’t let the name of these cider spice infusing creatures scare you. Easy and fun to make, kids love shaping the cinnamon sticks, nutmegs, allspices, and cloves into the shape of a beetle.
      2. As a gift attach the beetle with the use instructions to a plate of cookies or a loaf of bread. Or send one home with guests from your cookie exchange party.
      3. Instead of beetles, try a cider reindeer. The head is a nutmeg. The ears are allspice. Place the cloves for antlers. Bury the cinnamon stick deep in the orange so it is not visible. To make Rudolph, add a Red Hot candy as the nose.
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      Escarabajo de Sidra

      Products Used

      Ingredientes

      • 12 naranjas
      • 5 tazas de muy compacta Dixie Crystals Azúcar Morena Clara
      • 24 palitos de canela (1 1/2 pulgadas)
      • 24 nueces moscadas pequeñas enteras
      • 48 bayas grandes enteras de pimienta dulce
      • 192 clavos enteros (8 patas de cada escarabajo)

      Direcciones

      1. Corte las naranjas transversalmente por la mitad; saque la pulpa con una cuchara y consérvela para otros usos.
      2. Coloque las cáscaras de media naranja, con el lado cortado hacia arriba, en una rejilla sobre una bandeja para hornear. Hornee a 250° durante unas 2 horas o hasta que estén secas y duras. Deje enfriar completamente antes de montar los escarabajos.
      3. Rellene bien cada cáscara de naranja con el azúcar morena, amontonando ligeramente. Organice las especias en el azúcar morena de manera que se asemeje a un escarabajo. Use palitos de canela para los cuerpos, nueces moscadas para las cabezas, bayas de pimienta dulce para los ojos y clavos para las patas. Cubra bien con envolvente de plástico sujetado con una cinta. Guarde en el refrigerador.
      4. Para usar, desenvuelva el escarabajo y sumérjalo en 1½ cuartos de galón de sidra de manzana o jugo de manzana; cocine a fuego lento durante 30 minutos. Agregue 1/4 a 1/2 taza de brandy, si lo desea, y caliente bien. Quite la cáscara y las especias para servir. Guarde la sidra sin usar en el refrigerador.
      Dixie Crystals Insight
      1. Don’t let the name of these cider spice infusing creatures scare you. Easy and fun to make, kids love shaping the cinnamon sticks, nutmegs, allspices, and cloves into the shape of a beetle.
      2. As a gift attach the beetle with the use instructions to a plate of cookies or a loaf of bread. Or send one home with guests from your cookie exchange party.
      3. Instead of beetles, try a cider reindeer. The head is a nutmeg. The ears are allspice. Place the cloves for antlers. Bury the cinnamon stick deep in the orange so it is not visible. To make Rudolph, add a Red Hot candy as the nose.
      Rate & Review

      Rating