Time 30m Yield 12 servings Number Of Ingredients 8 Steps:
In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil. Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves. Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes. Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider.
Time 25m Yield 10 servings (about 2 quarts). Number Of Ingredients 7 Steps:
In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.
Time 25m Yield 5 servings Number Of Ingredients 6 Steps:
Pour apple cider into a large saucepan. Add cinnamon sticks and lemon zest. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and strain. Add dark rum. Serve warm into coffee mugs and garnish with an apple slice and a cinnamon stick.
Time 10m Yield 16 Number Of Ingredients 8 Steps:
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.
Yield 8 servings Number Of Ingredients 9 Steps:
Pierce orange with cloves. (If you have a tea infuser, tea bag or cheese cloth, you can use that to keep the spices under control). Pierce apple with allspice. Put the orange, apple, cinnamon sticks, apple cider, brown sugar and nutmeg into your slow cooker. Turn on high for 2 hours, then keep warm on low until you’re ready to drink. Drink as is or with a shot (or two) of whiskey, rum, etc. Enjoy!
Time 20m Yield 4-1/2 quarts. Number Of Ingredients 8 Steps:
In a Dutch oven, combine the first five ingredients. Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Cook, uncovered, over medium heat for 10-15 minutes or until flavors are blended (do not boil). Discard spice bag.
Time 15m Yield 6 Number Of Ingredients 4 Steps:
In 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes. Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
For Cinnamon-Sugar Rim, in small bowl, mix sugar and ground cinnamon. Pour onto plate; set aside. In 3-quart saucepan, place cloves, cinnamon sticks and star anise. Cook over medium heat 1 minute or until lightly toasted. Add apple cider and orange juice; simmer 10 minutes (do not boil). Cool completely. Meanwhile, lightly moisten rim of each of 4 mugs or glasses. Invert mugs into cinnamon-sugar; twist until rim has been evenly coated. Add rum to cooled cider; strain to remove spices. Place ice in mugs; ladle cider over ice.
Time 40m Yield 1 quart, 8 serving(s) Number Of Ingredients 9 Steps:
In a 2-3 quart pan combine cider and brown sugar over low heat until sugar dissolves. Add remaining ingredients. Bring to a boil, reduce heat and let simmer uncovered 20 minutes.
Yield Makes about 16 cups Number Of Ingredients 6 Steps:
Combine all ingredients in a pot. Bring to a simmer over medium heat, and cook until fragrant, about 5 minutes. Cider can be kept warm over very low heat. Strain before serving, reserving cinnamon sticks for garnish if desired.
Time 10m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Heat all ingredients to boiling in 3-quart saucepan over medium-high heat; reduce heat. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon if desired. Serve hot.
Time 6h45m Yield 6 servings Number Of Ingredients 14 Steps:
Add the quartered Pink Lady, Granny Smith, Honeycrisp, and Gala apples, cinnamon, cloves, allspice, nutmeg, ginger, and orange peel to the Instant Pot. Pour in enough water to cover the apples. Sauté on high until simmering, 15-20 minutes. Cover with the lid and pressure cook on high for 6 hours. Once done, let the pressure release naturally before opening the lid. Strain the solids and pour the cider back into the pot. Add the sugar and sauté on high for another 5-10 minutes, until the sugar has dissolved. Ladle the hot cider into mugs or glasses. If desired, stir in a shot of bourbon or whiskey. Garnish with the orange and apple slices. Alternatively, to serve cold, transfer the cider to a covered pitcher or container and refrigerate until chilled. The cider will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Enjoy!
Time 4h10m Number Of Ingredients 6 Steps:
Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Add cinnamon sticks. With a toothpick, poke holes all around the orange, about 1/2 inch to 1 inch apart. Carefully poke the cloves into the toothpick holes in the orange. Place orange into the cider in the slow cooker. Cook on low until hot and spiced through, about 4 hours. Ladle into mugs along with an ounce or so of rum if using. Place a cinnamon stick in each glass if desired and serve.
Time 40m Yield 9 servings, 1 cup each Number Of Ingredients 8 Steps:
Combine all ingredients in large saucepan. Bring to boil, stirring frequently; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat. Let stand 10 min. Use slotted spoon to remove cinnamon sticks, cloves and anise from pan; discard. Ladle prepared cider into 9 mugs.
