Wednesday, December 16, 5pm
A virtual program that offers a tour of Arrowhead decorated for the holidays, seasonal readings, 19th century holiday recipes, and a peek at some objects from our collection that are not often on view. There will also be a special appearance from Elizabeth Melville herself!
The event is free, but you will need to register in order to receive the zoom link. Call 413.442.1793 or email us at firstname.lastname@example.org
Thank you to our friends at MountainOne Bank for making this program possible.
Check out some holiday recipes below!
1-gallon apple cider
2 quarts cranberry juice
1 tablespoon aromatic bitters
4 sticks cinnamon
1 tablespoon white allspice
2 oranges (studded with cloves)
Optional: 2 cups rum or brandy
Toss it all in a crockpot, keep on low and serve drink warm.
BRAISED RED CABBAGE
1 tablespoon olive oil
7 tablespoons brown sugar, packed
1/4 cup minced garlic
3 cups fresh or frozen cranberries
1/2 cup red-wine vinegar
2 pounds red cabbage, cored and shredded
1 cup dry red wine
1/8 to 1/4 teaspoon cayenne pepper
Heat oil and 3 tablespoons brown sugar in large non-aluminum pan over medium heat. Add garlic and saute 2 minutes. Add 2 cups cranberries and vinegar. Cover and cook until cranberries begin to burst, 4 to 6 minutes. Add cabbage and wine. Cover and cook, stirring occasionally, until cabbage is tender, about 15 minutes.
Add remaining 4 tablespoons brown sugar and cayenne and mix well. Stir in remaining 1 cup cranberries. Remove from heat. Cover and let stand until cranberries are tender, about 5 minutes. Season to taste with salt. Serve hot or cold. (Dish can be prepared up to 2 days ahead, covered and refrigerated. If desired, reheat over low heat 10 to 12 minutes.) Makes 12 servings.