Spiced Apple-Pomegranate Cider

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

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 39.4g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 4mg
  • Calcium: 5mg


  • 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


  1. 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.
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