Prep 5 mins
Cook 10 mins
Nothing beats a mug of hot cider on a cold winter day. This recipe is great as it calls for fresh apple cider and pure maple syrup. Start with only 6 strips each of the orange and lemon peel, and adjust to taste.
- 6 cups apple cider
- 1⁄4 cup real maple syrup
- 2 cinnamon sticks
- 6 whole cloves
- 6 allspice berries
- 1 orange peel, cut into strips
- 1 lemon peel, cut into strips
- 1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
- 2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
- 3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
- 4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
- My note: Instead of going through all the trouble to buy cinnamon sticks, I used: 1 teaspoons Cinnamon, 1/4 teaspoons nutmeg, 1/4 teaspoons cloves and put that in a bot and stirred until it was hot. This was a big hit at my party! It was unseasonably warm that day, so many people let the cider cool off before they drank it, and it was still great. I took the advice of several reviewers. To cut down the sweetness I started with a "natural" pressed cider (read: No Sugar Added) and I used all the maple syrup called for, but I used a syrup that had less sugar in it ("light"). The fruit I just sliced up and let float (but removed it after about an hour), and I used ground cinnamon (1 tsp) and ground allspice (1/2 tsp).
- I recently learned from a New York State apple farmer who's family has been making hot cider for 150 or so years. Thinly slice and or chop up some McIntosh apples including the peel into small pieces and drop a small bunch of the apple pieces into each cup of hot cider just before serving. This makes a wonderful addition to this recipe, which I would say is the best hot cider I have ever tasted.
- My son made some in a crockpot at work and the citris turned it bitter after a few hours so be sure to remove the peels if you're letting it simmer for a long time.
I scaled down to 2 cups and enjoyed this nice and warm juice. The flavors all mixed so well together. Thanks and a Merry Christmas to you GRPA!