Spiced Caramel Cider

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 0.0%
  • Fat: 3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 38.4g
  • Fiber: 0.0g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 9mg
  • Calcium: 6mg

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