Hot Spiced Cheer

Photo: Becky Luigart-Stayner

If you don't have cheesecloth, remove tea leaves from an ordinary tea bag, fill the empty bag with cloves and ginger, and tie it securely with the tea bag string: let the cinnamon sticks float separately while simmering. Serve in decorative punch bowl alongside a small pitcher of rum marked with a label or card. You may want to have an extra sachet and more of the cider mixture handy in case you have thirsty guests.

Yield: 22 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 33g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 33mg
  • Calcium: 23mg

Ingredients

  • 10 whole cloves
  • 4 (3-inch) cinnamon sticks
  • 4 pieces crystallized ginger, chopped
  • 1 gallon apple cider
  • 4 cups pineapple juice
  • 2 cups orange juice
  • 1/4 cup fresh lemon juice
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • White rum (optional)

Preparation

  1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
  2. Combine cheesecloth bag, cider, and next 5 ingredients (cider through salt) in a large stockpot; bring to a boil. Reduce heat, and simmer 20 minutes. Discard cheesecloth bag. Serve with rum, if desired.
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