Hot Spiced Cranberry Cider
- 2 quarts apple cider *
- 6 cups cranberry juice
- 1/4 cup packed brown sugar
- 4 cinnamon sticks
- 1 1/2 teaspoons whole cloves
- 1 lemon, thinly sliced
- In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
- 8 -10 apples (5 Gala, 5 Granny Smith)
- 1/2-1 cup (1/2 white, 1/2 brown)
- 4 tablespoons cinnamon (or 4 cinnamon sticks)
- 4 tablespoons allspice
- Quarter your apples (no need to remove peel or seeds).
- In a large stock pot add your apples and fill with water–just enough to cover the apples.
- Add your sugar.
- Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
- Boil on high for one hour (uncovered) checking on it frequently.
- Turn down heat and let simmer for two hours (covered).
- Take off the heat after two hours of simmering and let cool.
- Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
- Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
- You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
- Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon.
- also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.