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spiced apple cider
Sorry for not putting this up yesterday, or the day before. I got sidetracked with my major award!
The orange zest in this cider hints at the orange glaze on the brioche doughnuts, making it the perfect complement. Enjoy!
Oh, and if you don’t have all the things like cardamom pods or whole anise florets, just toss in whatever you have. It will still taste good.
spiced apple cider
1/2 gallon (2 litres) good apple cider
2-3 long strips of orange zest (use a vegetable peeler)
2-3 whole star anise
2-3 green or white cardamom pods
1 thin slice of fresh ginger
2-3 cinnamon sticks
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Bring all ingredients to a boil in a large pot. Reduce heat and simmer for five minutes. Keep on low heat until finished serving.
15 Responses to “spiced apple cider”
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I’m mildly confused by your picture. Is that ginger above the anise? Anyway, I love cider, and my husband and I have been making do with the powdered stuff. Of course, we have been dressing it up, but still…. it’s not the same. Feel free to leave a jug on our doorstep!
Yeah, sorry. Whoops. I forgot to mention that. I’ll go fix it right away!
My mouth is watering already. Looks yummy.
Well! That makes it even better. There are few things that can’t be improved by a thin slice of fresh ginger!
Hi Jaime!
I’ve enjoyed ciders but not with all these spices..they give a special touch in flavors & aromas; it looks fantastic!
This looks so good. It’s very cold today and this would hit the spot. I can’t believe I’ve never made cider before.
It wouldn’t be fall without apple cider. Thanks for sharing! Curling up with a good book, a mug of this, and a blanket in front of a fire is about the perfect evening.
I’ve never tasted homemade cider before. We’re slowly getting cooler weather here, so it’ll be a welcome treat!
Thanks, Jaime! YOu’re awesome!
Hey! I have a question for you… I don’t hardly use fresh ginger, is there somewhere I can go to get just a little so I don’t have to waist so much? Or is there another option?
I used to waste a lot of ginger, too, until I found out you can freeze it. Now I just buy a big root of it, stick it in a bag, and put in in the freezer. Then, whenever I need it, I just break a piece off and grate it with a microplane. If it needs to be defrosted a bit, I just run a piece under cool water until it’s soft. If I do this, a piece of ginger can last a whole year.
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How many does this serve? I may be making this recipe for a wedding coming up quick here, and wanted to know we how much to multiply this recipe by. Thanks!
Liz—Eight cups are in the recipe, so it serves about eight.
I just wanted to give you an update: I made the recipe with the addition of cloves and allspice, and it was a huge success! Thank you so much for posting this recipe, it really helped to make the evening unforgettable. I had people asking me throughout the evening for the recipe, and I had to give you all the credit.