This recipe comes from my recent book, Winter Cocktails. In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes. For an extra treat, top this cider with freshly whipped cream.
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About This Recipe
|Active time:||10 minutes|
|Total time:||30 minutes|
|Special equipment:||medium saucepan, fine-mesh sieve|
|This recipe appears in:||Spiked Hot Cider: 5 Fun Variations to Make at Home|
- 1 tablespoon whole allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon whole cloves
- 2 teaspoons whole coriander
- 3 cinnamon sticks
- 4 1/2 cups apple cider
- Rind and 1/4 cup juice from 1 large orange
- 8 ounces applejack
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch slices
- 1 clementine or small orange, scrubbed and cut into 1/4-inch thick rounds
- 2 tablespoons dried cranberries
Place allspice, peppercorns, cloves, coriander, and cinnamon in a medium saucepan. Cook, stirring, over medium heat until fragrant, about 2 minutes. Stir in apple cider, orange rind and juice, and applejack and bring to simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and allow cider to simmer for 15 minutes.
Strain mixture through a fine-mesh sieve into a bowl and discard solids. Return cider to saucepan and add apple pieces, clementine slices, and cranberries. Simmer medium-low heat until apples are fork tender but still retain their shape and cranberries are plump, about 10 minutes. Serve.