Make this pretty red drink non-alcoholic or add brandy for a boozy kick. Pomegranate and orange flavors will make it your new favorite cider recipe either way.

Recipe By Faith Durand
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonreactive pot cook and stire the apple cider, cranberry juice, and pomegranate molasses over medium heat until steaming. Add cinnamon sticks and star anise; remove from heat. Stir in orange and apple slices. Let cool. Transfer to a large pitcher or storage container.

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  • Cover and refrigerate until well-chilled or up to 1 day. If desired, stir in brandy before serving.

*

Look for pomegranate molasses at Mediterranean and Middle Eastern groceries. It adds a deep, tangy note that balances the sweetness of the cider. Use honey as a substitute.

Make-Ahead

This can be made up to 1 day ahead and served straight from the refrigerator with fruit in the pitcher.

Nutrition Facts

174 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 16 mg sodium. 266 mg potassium; 43 g carbohydrates; 1 g fiber; 27 g sugar; 0 g protein; 0 g trans fatty acid; 33 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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