Tuesday, October 4, 2011
This past weekend the weather was in the upper 40's and I got a hankering for some hot apple cider. After perusing around for a good recipe, I found this little gem...Caramel Apple Cider. It's as awesome as it sounds and not at all overwhelmingly sweet like I was worried it might be. For full flavor, I definitely recommend using real apple cider (it will be brown and cloudy in appearance) and not clear apple juice which has been filtered. I should also mention, that in the recipe it pointed out that American apple cider is not the same as the alcoholic apple cider commonly found in other countries. In other words, this recipe is G-rated for entire families! :)
So next time you're in the mood for something toasty to warm you up after a day at the pumpkin patch or trick-or-treating or you're looking for an elegant drink to serve at a fall party...this recipe is for you. Enjoy!
Recipe Source: Our Best Bites
1/2 gallon (64-ounces) apple cider (not apple juice)
1/2 cup orange juice
8 whole cloves (in the spice section)
2 cinnamon sticks
1/4 tsp. ground allspice
1/3 cup caramel sauce plus more to taste if needed (I used caramel ice cream topping)
Sweetened whipping cream
In a large stock pot over medium-high heat, add the apple cider, orange juice, cinnamon sticks and allspice.
Wash the orange and gently stab the whole cloves into it. If you're doubling the recipe, still just use one orange with double the cloves.
Gently place the orange into the stockpot with the apple cider mixture. Bring cider to a boil and reduce heat to a low simmer. Simmer on low for 60 minutes.
Remove the orange after the 60 minutes, even if you plan on simmering the cider for longer. The orange will eventually fall apart and will add a bitter taste to the cider.
Add caramel sauce, to taste. We thought that about 1/2 cup was perfect. Stir in caramel until dissolved.
Serve topped with a dollop of sweetened whipping cream, a drizzle of caramel, and a sprinkle of cinnamon.
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