Start with one cup Kosher salt and 40 drops food coloring. Combine, pour into larger bowl and stir until blended to desired color. Repeat for each color. Run lime around rim and dip in salt colors.
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Christmas Stocking Game
You take a new large Christmas stocking. Then you put objects, that you see or use around Christmas time, into the stocking. If you have more than one stocking make sure you put the same things in each Christmas stocking.
Consider things like holly, scotch tape, ornament, pine cone, etc. Make sure you put about 20 to 25 different objects in. Tie a ribbon or rope around the opening to make sure nobody peeks.
Give everyone a piece of paper and pass the Christmas stocking or stockings around at your party and tell them how many objects there are in the stocking and have them write down all they can feel. Two stockings just make the game go a little faster. The person that correctly guesses the most objects in the sock is the winner.
Variation
instead of one large stocking. Have 8 – 12 Christmas stockings (or large socks) with 1 item in each.
– Tie the end (or use double stick tape to close the stocking)
– Then number each Christmas stocking with a tag
– Give each guest a piece of paper with a corresponding list of numbers with a line after each number.
– Then give the kids a set amount of time with each stocking (15 seconds) to try and identify what the item is.as the kids check each – Have the kids then write down their answer and move to nex t stocking or pass the stocking to the next player.
– Once everyone has taken a turn with each stocking, score the sheets and announce the winners.
Mulled Wine
- Add the following to a large saucepan: 2 bottles of pinot noir, 200ml brandy, 300g sugar, 5 cloves, 2 cinnamon sticks, 5 teaspoons of allspice and 1 star anise.
- Then slice an orange and a lemon and add to the ingredients in the pan. Bring slowly to simmer, stirring to dissolve the sugar.
- Serve and enjoy. You can substitute the brandy for Cointreau if you want a more intense orange flavour. via
Make-Ahead Cranberry Orange Relish
The sauce can be prepared and refrigerated up to 4 days in advance, but do not add the cilantro. Serve chilled or at room temperature. Mix in the cilantro just before serving.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons grated fresh ginger
- 1/2 cup dark brown sugar
- 1 cup orange juice
- 16 ounces cranberries (fresh or frozen)
- 1/2 to 3/4 cup orange marmalade
- 1/2 teaspoon black pepper
- 2 tablespoons minced fresh cilantro (optional)
Directions
- In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries.
- Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.
Do It And How 