Rhubarb-Cranberry simple syrup

1 c. sugar

1 c. water

3 c. chopped frozen rhubarb

½ c. whole, fresh cranberries

In a saucepan, on medium-low, dissolve the sugar in the water. Add in the rhubarb and cranberries and simmer for 10 minutes. Let cool, strain into a jar and refrigerate the simple syrup for up to two weeks.

Sweet & Spicy Crunch Mix

Enjoy this slightly sweet nut and seed mixture while sipping on a cocktail or a mocktail sitting by the fire or having a Zoom game night!