Reverb 16 | Prompt 10 | Holiday Eats

Sarah and Kim have been sharing Reverb prompts and  Meredith and I are back in the saddle.  Because writing can be fun.  And we all have a lot to say.  Join us.

Holiday Eats: What dish do you look forward to each year at the Christmas party?  Share the recipe if you can!

Every year, for as long as I have been alive, my Uncle Steve has made a cider-brandy beverage called Glugg!  From Thanksgiving through the end of Steeler season, it makes an appearance at all of the big events.

As little ones, we drank a non-alcoholic version (so…spiced cider).  As adults?  Full octane!  And it is obviously crucial that you know my grandma loved the raisins.


  • 2 quarts apple juice
  • 3 cinnamon sticks
  • 2 T whole cloves
  • 8 whole cardamom pods
  • Dash of nutmeg
  • 1/2 pound golden raisins
  • A fifth of dark rum (or to taste)
  • A fifth of brandy (or to taste)


  • Shell cardamom pods and crush seeds between two spoons.  Mix cardamom with cinnamon, cloves, and nutmeg.
  • Place all spices in a clean handkerchief and tie tightly with a string.
  • Place spice sack in apple juice and simmer covered for 30 minutes.
  • Pour in raisins and let stand overnight.
  • Before serving, bring apple juice to a boil.
  • Reduce heat and let stand for one hour, uncovered.
  • Add rum and brandy, heat but do not boil.
  • Serve in mugs.

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