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Spiced Caramel Cider

Oxmoor House
Yield 12 servings (serving size: about 1 cup)
If you'd prefer a beverage with less spice, try substituting apple juice for the apple cider. It's fantastic either way.

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons water
  • 1 tablespoon butter
  • 1/3 cup whipping cream
  • 5 whole allspice
  • 5 whole cloves
  • 2 (3-inch) cinnamon sticks
  • 10 cup apple cider
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • Cinnamon sticks (optional)

Nutrition Information

  • calories 180
  • caloriesfromfat 0.0 %
  • fat 3 g
  • satfat 1.9 g
  • monofat 0.9 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 38.4 g
  • fiber 0.0 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 9 mg
  • calcium 6 mg

How to Make It

  1. Place sugar and 3 tablespoons water in a small, heavy saucepan over medium-low heat. Cook 3 minutes or until sugar melts, stirring gently. Continue cooking 5 minutes or until golden (do not stir). Remove from heat; let stand 1 minute. Add butter, stirring until melted. Gradually add whipping cream, stirring constantly. Cook over medium heat 1 minute or until caramel sauce is smooth, stirring constantly. Remove from heat.

  2. Place allspice, cloves, and cinnamon sticks on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place in a 4-quart electric slow cooker. Add cider, orange juice, and caramel sauce, stirring until caramel sauce dissolves. Cover and cook on LOW for 3 hours. Remove and discard cheesecloth bag. Stir in lemon juice.

  3. Ladle cider into mugs. Garnish with cinnamon sticks, if desired.

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