Hot Gingered-apple Cider

Come in from the cold, and warm up with cider made with the season’s finest spices.

by Dani Yokhna
Hot Gingered Cider in tea cup with cinnamon sticks and orange peel
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.

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