Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

If you'd prefer a beverage with less spice, try substituting apple juice for the apple cider. It's fantastic either way.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
12 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

180 calories; fat 3g; saturated fat 1.9g; mono fat 0.9g; poly fat 0.1g; protein 1g; carbohydrates 38.4g; cholesterol 10mg; sodium 9mg; calcium 6mg.
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