Holiday Lights with Arrowhead

Holiday Lights

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 melville@berkshirehistory.org

Thank you to our friends at MountainOne Bank for making this program possible.

 

Check out some holiday recipes below! 

Wassail Recipe

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

WITH CRANBERRIES

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

Salt

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.