What should we call this cocktail? The Plymouth Mule? The American Mule? How about Cranberry Mules? Whatever you call it think of this cocktail as the Moscow Mule’s sweeter and more festive cousin. The perfect drink for Thanksgiving!
homemade cranberry sauce and a cinnamon stir-stick.Last weekend we celebrated a very early Thanksgiving at my sister’s house with out-of-town family and I brought the cocktails! Moscow Mules are one of my family’s favorite drinks so I thought I’d put a Thanksgiving spin on the classic by adding in a few scoops of my
This cranberry mule is sweet, refreshing, a bit tart, and the perfect companion for turkey and stuffing.
And since you’re pretty much guaranteed to have cranberry sauce on your Thanksgiving menu, you only need a few additional ingredients to make these cocktail. These mules were such a hit with my family that I’m sure I’ll be making them again for Christmas!
So, what is your favorite holiday cocktail?
photos by Leah Bergman
- 1 1/2 oz vodka
- 6 oz ginger beer
- 2 Tbsp cranberry sauce
- juice on 1/2 lime
- cinnamon stick for garnish
- In a copper mule mug combine cranberry sauce, lime juice and vodka. Stir well to combine.
- Stir in ginger beer and fill mug with ice.
- Garnish with a cinnamon stir stick, additional lime slice and a few fresh cranberries (optional).
- Make these mules non-alcoholic by omitting the vodka.
When the weather cools down I make this Turkey and Black Bean Chili almost once a week! It’s one of those recipes that’s fast, easy, and always delicious…
On Sundays I sit down with my recipe box, magazines, and note pad and try to plan out dinners for the week. Honestly, it’s a good week if I can make three weeknight dinners at home and now that the twins are here it’s even more challenging! So, having go-to recipes like this one that call for all ingredients I keep in my pantry and fridge (or freezer) are like gold.
Making this chili is simple: saute ground turkey, onions and spices before adding in canned black beans, tomatoes, tomato sauce, green chilies and chicken stock. Bam! The easiest weeknight chili ever.
I love to serve this chili poured over a big slice of corn bread. The way the sweet corn bread soaks up the spicy chili is totally delicious. Jason and I usually top our chili with grated cheddar cheese, sour cream and fresh cilantro…ok, are you hungry yet? Enjoy!
photos by Leah Bergman
- 1 lb ground turkey
- 1/2 cup chopped onion
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt or more to taste
- 1/4-1/2 teaspoon ground red pepper
- 3 8 oz cans tomato sauce
- 2 15 oz cans black beans, drained
- 1 14.5 oz can petite diced tomatoes, un-drained
- 1 13.75 oz can chicken broth
- 2 4 oz cans green chilies, un-drained
- Coat a large dutch oven or pot with 1 tablespoon of olive oil and place over medium-high heat. Add turkey and onion and cook until turkey is browned, breaking up with a wooden spoon to crumble.
- Add chili powder and cumin and cook stirring for about 1 minute.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer uncovered for 15 minutes stirring occasionally.
- Remove from heat and serve.