After three holiday seasons of tweaking my eggnog recipe, I'm quite pleased with it.
On to other things! I need to get around to making cider again...
Recipe for: Hot Spiced Cider
Adapted from Williams-Sonoma Christmas
Ingredients | Directions |
2 quarts apple cider
15 whole cloves
Zest of 1 orange
Juice of 1 orange
Zest of 1 lemon
Juice of 1 lemon
a number* of cinnamon sticks
Optional:
Thinly sliced apples for garnish
Cinnamon sticks for garnish
Spiced Rum
*since cinnamon stick lengths vary, I use up to 24" of cinnamon sticks per 2 quarts of cider |
Zest 3/4 of the orange and set aside.
Cut the orange into quarters so that one quarter contains all the intact zest.
Insert the cloves* into the skin of the quarter that still has zest and put it in a large, non-aluminum saucepan.
Squeeze the juice from the remaining orange quarters into the pan.
Add the cider, reserved orange zest, lemon zest and juice and cinnamon sticks and bring to a gentle simmer over low heat.
Simmer for 20 minutes. Strain the cider and ladle into cups.
Serve warm in coffee mugs and garnish with apples and cinnamon sticks.
Makes 8-10 servings.
*I find that using the pointy end of a bamboo skewer to "pre-drill" holes makes for easier whole clove insertion. |
