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Ingredients

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Directions

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  • Using a vegetable peeler, remove two 4-inch long strips of orange peel from orange. Set aside. Halve the orange. Cut one orange half into 8 very thin slices (if necessary, remove any seeds); set the slices and the other orange half aside.

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  • For the spice bag, place the strips of orange peel, one stick cinnamon, the the allspice, the cloves and the 1 piece star anise in the center of a double-thick, 6-inch-square piece of 100-percent cotton cheesecloth. Bring the corners of the cheesecloth together and tie securely with a clean string.

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  • In a large saucepan combine cider, sugar, reserved orange half and the spice bag. Bring just to boiling; reduce heat. Cover and simmer for 20 minutes. Do not stir.

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  • To serve, use a slotted spoon to remove the spice bag and orange half; discard. Stir vermouth into cider mixture. Ladle hot cider into mugs. Garnish with reserved orange slices, remaining cinnamon sticks and, if desired, whole star anise. Makes 8 servings.

Nutrition Facts

113 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 5 mg sodium. 170 mg potassium; 21 g carbohydrates; 0 g fiber; 20 g sugar; 0 g protein; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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