Ingredients
- 8 cups apple cider
- 2 cups cranberry juice
- 1/2 cup brown sugar
- 4 cinnamon sticks
- 1 teaspoon whole cloves
- 1 orange, sliced
- 1/2 cup dark rum (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 apple, thinly sliced for garnish
For a non-alcoholic version, simply omit the rum. You can also substitute the cranberry juice with pomegranate juice for a different twist.
Instructions
- In a large pot, combine the apple cider, cranberry juice, and brown sugar. Stir the mixture over medium heat until the sugar dissolves.
- Add the cinnamon sticks, whole cloves, and orange slices. Allow the mixture to come to a gentle simmer.
- Reduce the heat to low and let it simmer for about 20 minutes. This allows the spices to infuse into the cider, much like my abuela’s simmering pots of sopa de fideo that filled our home with warmth.
- Remove the pot from the heat and strain out the spices and orange slices using a fine-mesh sieve.
- If you’re adding the rum, stir it into the strained cider along with the vanilla extract and ground nutmeg.
- Serve the cider hot, garnished with thin apple slices for an added touch of fall flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International