Photo by Stephanie Staton
Yield: 1 gallon
- 4 1- by 4-inch strips orange rind
- 8 whole cloves
- 6 whole allspice
- 4 3-inch cinnamon sticks
- 1 1-inch piece fresh ginger, peeled
- 1/3 whole nutmeg (use a large knife to cut off the portion in one chunk)
- 1 gallon apple cider
Place the first six ingredients on 8-inch-square double-layered cheesecloth. Gather edges of cheesecloth and tie securely.
Place cheesecloth bag and cider in large stockpot. Cover and heat over medium-high heat just until mixture is about to boil. Remove lid and reduce heat to medium-low or low. When mixture is no longer close to boiling, replace lid and simmer for 30 minutes. Remove cheesecloth bag. Serve hot.
This recipe also does well in a slow cooker.