- ⅓ cup sugar
- ½ cup plus 6 tablespoons cranberry juice
- 1 cinnamon stick
- ½ teaspoon orange zest
- ½ cup cranberries
- ½ cup plus 6 tablespoons light rum
- 6 tablespoons dark rum
- 6 tablespoons lemon juice
Dissolve ⅓ cup sugar and ½ cup cranberry juice in a medium saucepan over medium heat. Add cinnamon stick and orange zest and bring to a boil. Mix in cranberries and continue to cook until cranberries begin to pop. Cool. Discard cinnamon stick.
Pour mixture into a container and add ½ cup light rum. Chill. Strain mixture into serving container, reserving the cranberries. Add 6 tablespoons each of light rum, dark rum, cranberry juice and lemon juice. Chill well. Serve garnished with reserved cranberries. This recipe doubles well.