Hot Cider

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  • Makes: 10 servings
  • Serving Size: 6 ounce
  • Prep: 20 mins
  • Cook: 15 mins

Hot Cider

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Directions

Tailgate day:

  1. In a large saucepan combine apple cider and brown sugar. For a spice bag, place lemon peel, broken stick cinnamon, allspice, and cloves in the center of a double-thick, 8-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string. Add spice bag to cider mixture.
  2. Bring just to simmering. Simmer, covered, for 15 minutes. Remove and discard spice bag.* Preheat a 2-quart insulated bottle; pour cider into bottle.
  3. Tote cider in the insulated bottle. If desired, tote butter and apple slices in an insulated cooler with ice packs. Serve cider in cups with butter. If desired, garnish with whole cinnamon sticks and/or apple slices.

From the Test Kitchen

*Tip:

If using freshly pressed apple cider, pour the mixture through a cheesecloth-lined strainer to remove any particles that might have formed.

Must-have equipment:

2-quart insulated bottle

Insulated cooler with ice packs (optional)

Hot Buttered Rum:

Prepare as directed, except reduce apple cider to 7 cups and add 1 cup rum after simmering the mixture. NA: 123 cal., 0 g total fat, 0 mg chol., 1 mg sodium, 3 g carb., 0 g fiber, 0 g protein, 0% vitamin A, 3% vitamin C, 202 mg potassium, 1% calcium, 4% iron

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Nutrition Facts (Hot Cider)

  • Per serving:
  • 81 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 0 g pro.
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