Spiced Apple-Pomegranate Cider

recipe
Keep this crimson-hued beverage warm in a slow cooker on the kitchen counter, and set out a stack of paper cups and a ladle for guests to help themselves. Substitute cranberry juice for pomegranate juice, if you prefer.

Yield:

16 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 158
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.1 g
Carbohydrate 39.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 4 mg
Calcium 5 mg

Ingredients

1 gallon apple cider
6 whole cloves
5 star anise
3 (2-inch-long) strips lemon rind
2 cinnamon sticks
1/2 vanilla bean
2 cups pomegranate juice

Preparation

Combine the first 5 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat to low. Add the vanilla bean; cover and simmer 15 minutes. Remove from heat; let stand at room temperature for 1 hour or up to 4 hours. Discard solids. Stir in pomegranate juice. Reheat over medium heat until warm.

Charity Ferreira,

Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts,

Cooking Light

October 2006
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