It would not be the holidays without spiced apple cider, ladled from a waiting, simmering slow cooker into
I can’t eat Thanksgiving pie without a cup of spiced apple cider nearby. Nor open Christmas presents.
adjust to fill your particular Slow Cooker
- Enough apple juice to fill your slow cooker. Growing up, we always used the frozen concentrated variety and I’m not above using that now!
For every “can” of prepared frozen juice (or approximately 32 ounces of juice if you are using fresh or bottled juice) add:
- 2 cinnamon sticks
- 5 or so whole cloves
- A whole anise star, if you can find them, optional
- 1/2 of an orange, sliced in rings with rind on (make sure to wash it thoroughly first!)
Add all ingredients to your slow cooker and heat! If you have two to three hours before serving, just put it on low. If you hope to serve within an hour or so, turn to high until it is hot, then turn to low to maintain heat. If you don’t drink it all in a day, remove and discard oranges and cloves, turn off and leave on your counter. Just reheat the next day either in your slow cooker or individually in mugs or on the stovetop.
A Tip: DO NOT use ground spices in place of whole spices. It will make your cider grainy and gross. Only use whole spices as you can work around them when serving.
This post is written in conjunction with Whole Foods for the Holidays Progressive Dinner Carnival, Beverage edition. Please go and visit the other contributors
*Image courtesy of Google Images. I found it on six or seven blogs and websites without a reference. That IS what mine looks like though!