Oxmoor House SEPTEMBER 2012
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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