Spiced Apple Cider Two Ways

Fall – it  is that time of the year; Cider Mills, apples, pumpkins, rides through the countryside to see the beautiful fall colors.  Unfortunately Michigan was hit with a terrible spring this year that damaged the fall apple crop.  It has been hard for many small growers.

Spiced Apple Cider

  • 3 (3-inch) long cinnamon sticks
  • 1 tbsp. whole cloves
  • 1 tbsp. whole allspice
  • 1 apple, cored, seeded and cut into rings
  • 1 orange, cut into rings
  • 1/2 gallon of Michigan apple cider
  • optional: a jigger of peach schnapps or applejack brandy

Add all of the ingredients to a large saucepan.  If you want you can place the first two items in cheesecloth or a bouquet garni bag so you will not have to strain them out later.  I never bother as I have to strain the fruit and cinnamon anyways.  I also like to press the fruit against the sieve so more of the juice of the fruit will come out.

Simmer on low, covered, for 2 hours.  Serve warm with a jigger of schnapps or brandy.

Your kitchen will smell wonderful…

This recipe comes from Burchell’s Farmhouse Inn in Minden, Nebraska which is a little different with the addition of cranberry juice.

Burchell's Farmhouse Inn Spiced Apple Cider

  • 1 tsp. whole cloves
  • 1 small orange, halved
  • 8 cups apple cider or apple juice
  • 4 cups cranberry juice
  • 1 tbsp. honey
  • 6 inches stick cinnamon

Combine all of the ingredients in a large saucepan.  Bring to boiling and simmer, covered for 10-15 minutes.  Discard cinnamon, oranges and cloves before serving.

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