Spiced Cider

Well, I think it's officially starting to feel like the holidays. Maybe because it was snowing outside my window this morning... 

image.jpg

As we spend more time indoors; it's the perfect opportunity to simmer a spiced cider on the stove.

This weekend, I made this for my fianc√© Chad and I. As we made a fire and roasted a chicken, we sipped on this cider by the crackling fireplace. Yeah. Seriously. (You see. In order to feel like a kid again - to feel all 'tis the season - you have to put in the effort!)

image.jpg

Chad spiced his glass up with a bit of bourbon. You can check out his version on his blog, A Man's Cutting Board!

The longer this simmers, the greater the flavor. This Thanksgiving, just leave it on the stove as you catch up with family and linger all afternoon!

Spiced Cider

  • 1 gallon unfiltered, organic apple cider (128 oz)
  • 2 navel oranges
  • 16-18 whole cloves
  • 3-4 cinnamon sticks

Directions: 

  1. Pierce two whole navel oranges with the cloves. Use about 8-10 whole cloves for each orange. Place the oranges in a large pot on the stove. 
  2. Add the cinnamon sticks to the pot and throw in a few extra cloves as well.  
  3. Fill the pot with the apple cider and simmer over medium heat until it is warmed through. You can enjoy the cider at this point, or turn the heat to low and let it simmer on the stove for the next hour or so.  The longer it sits the better! 
  4. Enjoy in a glass mug.  You can garnish it with orange slices and a cinnamon stick, if desired.
  5. Note:  This makes a lot, so you can store leftover cider in the fridge and heat up as you'd like! 
image.jpg
image.jpg

I'll be sipping on this all season...