Spiced Caramel Cider

Spiced Caramel Apple Cider Recipe
Oxmoor House
If you'd prefer a beverage with less spice, try substituting apple juice for the apple cider. It's fantastic either way.

Yield:

12 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional 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

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)

Preparation

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.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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