Type what you have

Ingredients

• ✓ cinnamon stick
• lemon juice
• apple
• pear
• water

Instructions

1. 1 Fill a large bowl halfway with water. Add lemon juice and mix. Peel, core, and slice apples and pears, putting them in the lemon water to prevent browning.
2. 2 Drain fruit; do not rinse. Place drained fruit, 1/4 cup water, and cinnamon stick in a multi-functional electric pressure cooker (such as Instant Pot®). Set the Manual mode to high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, up to 15 minutes. Unlock lid. Remove and discard cinnamon stick. Pass the cooked fruit through a food mill; sauce will be slightly coarse. Blend fruit with an immersion blender for a smoother sauce.

By Buckwheat Queen

Ingredients

• ✓ cinnamon stick
• sugar
• white vinegar
• clove
• peach

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled peaches are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar and vinegar in a large saucepan; stir until sugar is mostly dissolved. Add cinnamon sticks and cloves; bring to a boil. Cover the pan; boil for about 5 minutes. Discard cinnamon sticks and cloves, or leave them in for a stronger flavor.
3. 3 Pack peaches into the hot, sterilized jars, filling to within 1 inch of tops; Pour pickling syrup into the packed jars, filling to within ½ inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By MISSCOOKSALOT

Ingredients

• ✓ cinnamon stick
• apple
• apple cider
• brown sugar
• kosher salt
• star anise
• allspice berry
• clove
• lemon juice

Instructions

1. 1 Combine apples, apple cider, sugar, and salt together in a large Dutch oven over medium heat. Add cinnamon, star anise, allspice, and cloves. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
2. 2 Preheat the oven to 275 degrees F (135 degrees C).
3. 3 Remove and discard allspice and cloves with a slotted spoon. Remove and reserve cinnamon and star anise. Purée apples with an immersion blender until smooth. Stir in lemon juice and reserved cinnamon and star anise.
4. 4 Bake uncovered in the preheated oven, stirring every 30 minutes, until mixture thickens and deepens in color, about 3 hours total. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

By LauraF

Ingredients

• ✓ cinnamon stick
• cucumber
• pickling lime
• white vinegar
• red food coloring
• alum
• white sugar
• water
• cinnamon red hot candy

Instructions

1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
5. 5 Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By bobbi s

Ingredients

• ✓ cinnamon stick
• lemon
• ginger
• star anise
• clove
• cheesecloth
• apple
• water
• salt
• brown sugar

Instructions

1. 1 Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking.
2. 2 Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
4. 4 Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

By LauraF

Ingredients

• ✓ cinnamon stick
• water
• salt
• watermelon rind
• clove
• mustard seed
• apple cider vinegar
• white sugar
• green food coloring

Instructions

1. 1 Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
2. 2 Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
3. 3 Meanwhile, tie cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes.
4. 4 Stir in drained watermelon rind, then return to the stove over high heat. Bring to a boil, reduce heat to medium, and simmer until rind is transparent and syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
5. 5 Ladle into hot sterilized 1-pint jars, leaving 1/2 inch of head space. Seal jars with new lids and rings, making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any opened jars in the refrigerator.

By Nancy Hansen Puig

Ingredients

• ✓ cinnamon stick
• ramekin
• heavy cream
• milk
• vanilla bean
• cardamom pod
• orange zest
• gingerroot
• sugar
• water
• egg yolk
• kosher salt
• whipped cream
• pistachio
• aluminum foil

Instructions

1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Ingredients

• ✓ cinnamon stick
• pear
• white sugar
• orange peel
• red wine

Instructions

1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Ingredients

• ✓ cinnamon stick
• red wine
• clove
• white sugar
• lemon juice
• orange

Instructions

1. 1 Pour wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add cinnamon sticks, cloves, lemon juice, and sugar; stir to dissolve sugar. Float orange slices on the surface. Warm over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour.
2. 2 Pour through a colander to remove orange slices and whole spices. Serve hot, or refrigerate and reheat gently just before serving.

By Eurocook

Ingredients

• ✓ cinnamon stick
• water
• honey
• bourbon whiskey
• lemon
• lemon

Instructions

1. 1 Heat water in a glass measuring cup in the microwave for 2 minutes.
2. 2 Place honey in a large mug. Add hot water and bourbon; stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with cinnamon stick; leave in the mug. Drop the thin slice of lemon into the mug for garnish.

By Cherish Grabau

Ingredients

• ✓ cinnamon stick
• water
• white sugar
• orange
• clove
• red wine

Instructions

1. 1 Combine water, sugar, and cinnamon in a large saucepan; bring to a boil. Reduce heat to low.
2. 2 Cut one orange in half; squeeze juice into sugar mixture. Push 5 cloves into each orange peel; add to the saucepan. Simmer over low heat until thick and syrupy, 20 to 30 minutes.
3. 3 Slice remaining orange; set aside for serving.
4. 4 Remove mixture from heat; stir in wine. Discard orange peels and cinnamon stick.
5. 5 Ladle into mugs and garnish with reserved orange slices.

By ELSE

Ingredients

• ✓ cinnamon stick
• red wine
• sugar
• granny smith apple
• peach
• banana
• lemon-lime carbonated beverage

Instructions

1. 1 In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight.
2. 2 When you're ready to serve, stir in the lemon-lime soda.

By ZAHIRAH

Ingredients

• ✓ cinnamon stick
• apple cider
• orange juice
• sugar
• lemon juice
• pineapple juice
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Stir apple cider, orange juice, sugar, lemon juice, and pineapple juice together in a large pot over medium-low heat.
3. 3 Place cinnamon and cloves in a tea ball; add to apple cider mixture. Simmer until warmed through, about 15 minutes.
4. 4 Serve with a large ladle.

By Sara P

Ingredients

• ✓ cinnamon stick
• water
• whiskey
• honey
• clove
• lemon
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Pour boiling water, whiskey, and honey into a mug.
3. 3 Add cloves, cinnamon, and lemon slice. Let steep 5 minutes for flavors to blend. Sprinkle with nutmeg (if using) before serving.

By SWIZZLESTICKS

Ingredients

• ✓ cinnamon stick
• long-grain white rice
• water
• milk
• white sugar
• vanilla extract
• ice
• cinnamon

Instructions

1. 1 Grind rice into very fine, cornmeal-sized pieces using a blender or coffee grinder.
2. 2 Transfer ground rice to a medium bowl, pour warm water on top, and drop in cinnamon sticks. Cover and refrigerate, 8 hours to overnight.
3. 3 Remove the cinnamon sticks. Place mixture back in the blender and puree until as smooth as possible.
4. 4 Line a sieve with a couple layers of cheesecloth and strain the mixture. Squeeze cloths to extract as much flavor as possible.
5. 5 Stir in milk, sugar, and vanilla extract until sugar has dissolved. Chill completely, at least 2 hours.
6. 6 Serve over ice, garnished with cinnamon.

By Teira H

Ingredients

• ✓ cinnamon stick
• water
• white sugar
• lemon
• clove
• claret wine
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring simple syrup to a boil and cook until flavors combine, about 10 minutes.
3. 3 Strain simple syrup; discard lemon, cloves, and cinnamon stick. Return simple syrup to the saucepan.
4. 4 Stir wine into simple syrup; heat until hot but not boiling, 5 to 10 minutes.
5. 5 Serve flecked with nutmeg.

By Jess

Ingredients

• ✓ cinnamon stick
• egg yolk
• sugar
• cornstarch
• lemon
• whole milk
• vanilla bean
• turbinado sugar

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

• ✓ cinnamon stick
• white wine
• coriander
• black peppercorn
• clove
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ cinnamon stick
• milk
• cornstarch
• white sugar
• vanilla extract
• lemon peel
• cinnamon
• semisweet chocolate

Instructions

1. 1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2. 2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3. 3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

By KIDDO

Ingredients

• ✓ cinnamon stick
• olive oil
• onion
• salt
• rhubarb
• cranberry
• brown sugar
• red wine vinegar
• ginger root

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until softened, 5 to 6 minutes. Season with salt.
2. 2 Stir in rhubarb, cranberries, sugar, vinegar, ginger, and cinnamon stick; cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

By Princess G

Ingredients

• ✓ cinnamon stick
• sugar
• water
• water
• water
• white sugar
• bacon
• lemon peel
• egg yolk
• port wine

Instructions

1. 1 Heat 1 cup sugar and 1/2 cup water in a small saucepan over high heat without stirring. Reduce heat to low when sugar reaches an amber color, being careful to avoid burning. Carefully add 1 tablespoon water, stir, and remove from heat. Pour caramel into a lidded pudding pan, making sure to coat the entire inside of the pan.
2. 2 Bring 2 cups water to a boil in a saucepan over high heat. Add 2 cups sugar, bacon, cinnamon, and lemon peels. Clip a candy thermometer to the side of the pan. Slowly heat syrup to 217 degrees F (103 degrees C) or until a small amount of syrup dropped in cold water forms a thin thread.
3. 3 Preheat the oven to 475 degrees F (245 degrees C) while syrup is cooking.
4. 4 Pass egg yolks through a sieve into a bowl.
5. 5 Heat port wine in a small saucepan over medium heat until it reduces by half, 5 to 7 minutes. Remove from heat and allow to cool.
6. 6 Pour the cooled port wine into the yolks, stirring as little as possible to avoid losing the color of the yolks.
7. 7 Remove syrup from heat when it reaches 217 degrees F (103 degrees C). Pour into a bowl through a sieve to remove other ingredients. Allow syrup to cool slightly.
8. 8 Pour yolk mixture into the bowl with the syrup. Pass the mixture through the sieve into a bowl. Pour mixture into the caramel-lined pudding pan. Cover the pan tightly with 2 layers of aluminum foil and the lid. Set the pan into a baking pan filled with an inch of water.
9. 9 Bake pudding in the preheated oven until set, about 1 hour. Add water to the baking pan if necessary. Remove from the oven and place pan on a wire rack. Let pudding cool until center is lukewarm, at least 1 hour. Carefully unmold onto a serving plate. Refrigerate until ready to serve.

By Francisca Azeredo Lobo

Ingredients

• ✓ cinnamon stick
• water
• white sugar
• clove
• raisin
• red wine
• lemon
• orange
• almond

Instructions

1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Ingredients

• ✓ cinnamon stick
• red wine
• port wine
• clove
• orange peel
• white sugar
• rum
• brandy
• raisin
• almond

Instructions

1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
2. 2 Mix the raisins and almonds together in a bowl.
3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Ingredients

• ✓ cinnamon stick
• tea bag
• water
• water
• clove
• pineapple juice
• sugar
• orange juice concentrate
• lemonade concentrate
• allspice

Instructions

1. 1 Steep tea bags in boiling water until tea is of desired strength, 4 to 5 minutes. Remove and discard tea bags.
2. 2 Combine 1 1/2 quarts water, cinnamon stick, and cloves in a large pot; bring to a boil.
3. 3 Add brewed tea, pineapple juice, sugar, orange juice and lemonade concentrates, and allspice to the boiling water; stir until sugar dissolves.
4. 4 Serve immediately, or reduce heat to low and keep at a simmer until ready to serve.

By SJTOOLE

Ingredients

• ✓ cinnamon stick
• port wine
• bourbon whiskey
• white rum
• orange peel
• clove
• cardamom pod
• cheesecloth
• white sugar
• raisin
• almond

Instructions

1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
5. 5 Strain cooled glögg and reserve the raisins and almonds.
6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Ingredients

• ✓ cinnamon stick
• water
• cardamom seed
• clove
• orange
• sugar
• raisin
• almond
• muscatel wine
• port wine
• brandy

Instructions

1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

Ingredients

• ✓ cinnamon stick
• cardamom seed
• nutmeg
• caraway seed
• clove
• allspice berry
• peppercorn
• saffron thread
• ginger root
• turmeric
• orange zest
• lemon zest
• water
• honey
• vanilla extract
• grain alcohol

Instructions

1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Ingredients

• ✓ cinnamon stick
• apple cider
• cranberry juice
• lemon juice
• pineapple juice
• orange
• clove
• honey
• white sugar
• nutmeg
• allspice
• ginger
• mint
• orange

Instructions

1. 1 In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
2. 2 Serve warm and garnish each cup with mint and an orange slice.

By Miss Blurton

Ingredients

• ✓ cinnamon stick
• corned beef brisket
• spice packet
• water
• amber ale
• onion
• red chile
• garlic
• peppercorn
• bay leaf
• brown sugar
• clove
• ginger
• mustard
• celery salt
• caraway seed

Instructions

1. 1 Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.
2. 2 Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.

By RuggSkins

Ingredients

• ✓ cinnamon stick
• all-purpose flour
• salt
• water
• butter
• white sugar
• water
• water
• lemon
• all-purpose flour
• salt
• milk
• egg yolk
• vanilla extract

Instructions

1. 1 Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
2. 2 Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.
3. 3 Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.
4. 4 Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
5. 5 Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
6. 6 Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
7. 7 Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
8. 8 Preheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
9. 9 Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
10. 10 Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
11. 11 Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
12. 12 Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top.
13. 13 Fill each cup 3/4 of the way with custard.
14. 14 Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.
15. 15 Cool tarts briefly and serve warm. Enjoy!

By John Mitzewich