1/2 to 3/4 cup honey depending on tartness desired
4 cinnamon sticks broken in half and place in a large tea infuser
1 tablespoon freshly grated orange zest
1/8 teaspoon ground cloves
1 tablespoon candied ginger finely chopped
pinch of salt
1/2 cup dried cranberries dried cherries or dried blueberries
Heat oven to 350°F. Grease the bottom only of a 9x5 inch loaf pan.
In a large bowl, beat eggs, then add sugar, eggnog, butter, rum and vanilla; blend well.
Add the flour, baking powder, salt and nutmeg, stirring just until dry ingredients are moistened.
Bake at 350°F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack before slicing into desired pieces. Makes 1 loaf.
In a large saucepan, combine the cranberries, cider, honey, connamon pieces, zest, cloves, ginger and salt.
Bring to a boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 20 minutes. Simmer just until desired thickness is reached.
Remove cinnamon pieces and stir in dried fruit.
Transfer to a serving bowl and refrigerate, uncovered, until ready to use or cool to room temperature. Serve on the side with Scents of Eggnog Quick Bread. Makes about 2 3/4 cups.