Hot buttered cider with ginger and cinnamon

16 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
4 cups Water
1 cup Granulated sugar
3 tablespoons Whole cloves
3 tablespoons Whole allspice
2 Sticks cinnamon
¼ cup Sliced candied or crystallized ginger
6 cups Apple cider
2 cups Orange juice
½ cup Lemon juice (1 lemon)
1 Stick butter, cut into thin slices
16 Cinnamon sticks, for serving

Directions

Warm yourself with this fragrantly spiced, nonalcoholic beverage after a frosty night of caroling.

Mix the water and sugar in a large non aluminum saucepan. Bring to a boil, reduce the heat, and simmer 5 minutes. Remove from the heat and stir in the cloves, allspice, cinnamon and ginger. Let the mixture stand for 1 hour or longer. Strain into a bowl and return to the saucepan. Stir in the apple cider, orange juice and lemon juice.

Serve in mugs with a slice of butter on top and a cinnamon stick.

Note: The punch may be prepared several hours ahead and reheated before serving, if desired.

From "Season's Greetings" by Marlene Sorosky.

Per serving: 163 calories (1 percent from protein, 68 percent from carbohydrate, 31 percent from fat), less than 1 gram protein, 29 grams carbohydrate, 6 grams fat, 16 milligrams cholesterol, 64 milligrams sodium.

Exchanges: 1 fruit, 1 fat.

Makes 16 6-ounce servings

From the Portland Oregonian's FOODday, 12/22/93.

Posted by Stephen Ceideburg

Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

Related recipes