Lady Kathryn Callaway and the Christmas Glogg

Two years ago I was introduced to Kathryn Callaway. Lady Kathryn, as she's come to be known, is an older woman who grew up and later retired near here... in a Civil War era homestead that came to be known as Holly Hill. Kathryn is outspoken and formiddable and knows everything. Just ask her. (Last time I saw her, she reminded me to start smearing Crisco on my face and hands before I go to bed so I won't get "old and dried out before it's time".) Yep. I thought of Kathryn today because I was watching the movie Mrs. Dalloway and one of Virginia Woolf's characters reminded me of her.

Kathryn Callaway is quite a woman. A force, is what I'd call her. Last year when a friend and I went to visit, Kathryn ushered us into her sitting room and poured us crystal glasses of the prettiest drink I'd ever tasted. "Christmas Glogg," she said, looking me over without blinking.

I thought it was wonderful.


She sold us the recipe... for $25 each. (Isn't that right, Grace?) It bewildered me then but tickles me now. The recipe, and a jumble of other things, was photocopied with other pages and tied together with string. I adore it.

It took me a minute, but I found the pages this morning. And low and behold, according to Kathryn, it's time to make Christmas Glogg. Her directions clearly state to make "several weeks before the Holidays, or as soon as cranberries are in season." Down the page she adds, "Make a large jar at least 6 weeks before Christmas". Luckily for me, I had a bag of frozen cranberries in the freezer and a lonely bottle of gin in a dusty box. Christmas in October, here we come. Here's Kathryn's recipe, as written, only please don't tell her I shared it with you for free; she'll probably sue me or slather me in Crisco or something.

Christmas Glogg

"Chop two pounds of cranberries. Put into a pretty jar and add 1 pt. of Dry Gin [Brin's note: I assume she abbreviates "pt" to mean "part", not "pint". Regardless, add equal parts of gin and water], 1 pt. water and 6 cups sugar. Stir until sugar dissolves. Place jar in pretty location and leave to "ripen" for at least 4 to 6 weeks, stirring every few days. When ready to serve, strain out berries. Do not throw berries away; use as topping for ice cream or pound cakes. This is good, good and oh so festive."

Don't know why I felt so compelled to stir this up today, but now it's done. I guess it will be ready in time for the Freeman House Christmas Tour on December 12th and 13th.

But more on that later. For now I have to find a "pretty place" to put my jar....