Recipe by Kim127
This just looked really interesting and I wanted to save the recipe. This is from a November 2004 issue of Country Living. Can be served either hot or as pamegranate-champagne cocktails.
Top Review by JackieOhNo!
The hot cider version was just the ticket for the cold, damp weekend! I will definitely be making this again, especially for the holidays, and can't wait to share it with guests. Thanks for posting, Kim!
- 3 cups pomegranate juice
- 1 1⁄2 cups apple cider
- 1⁄4 cup sugar
- 1⁄2 teaspoon allspice berry
- 4 cinnamon sticks, each about 3 inches long
- 1⁄2 teaspoon whole black peppercorn
- 1 orange, sliced into rounds
- 16 kumquats, sliced into 1/4 inch thick rounds
- 1⁄2 cup apple brandy (optional)
Directions See How It's Made
- Combine all ingredients except half of te kumquats and the brandy in a medium sauce pan over medium-high heat. Bring to a boil.
- Reduce heat to low and simmer for 20 minutes. Remove from heat and add the brandy if you choose. Mixture can be cooled and refrigerated at this point.
- For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices to each of the mugs. Serve hot.
- For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add four ounces of chilled champagne to each glass and serve immediately.