Heidi Strawn
December 15, 2011

Hot Gingered Cider in tea cup with cinnamon sticks and orange peel
Photo by Stephanie Staton

Yield: 1 gallon


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  • 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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