This is one of my favorite holiday recipes. While the cider is simmering, it fills the house with that comforting holiday scent. In addition to tasting delicious, the spices also have valuable medicinal properties. Allspice contains eugenol, which appears to have antiseptic and pain relieving properties. It may fight certain types of viruses, bacteria and fungi. In addition, it can also aid digestion. Cloves contain a high amount of manganese which is important for metabolism. Manganese also has tremendous anti-oxidant value. Ginger is often used as a digestive aid and as an ingredient in cold and flu remedies. So cheers to a holiday beverage that not only tastes good, but is good for you! Have a happy and healthy Thanksgiving!!
- 2 quarts organic apple cider (equal to ½ gallon or 8 cups)
- 3 whole nutmegs (1 ounce), cracked open
- 2 Tbsp whole allspice berries
- 2 Tbsp whole cloves
- 2 Tbsp finely chopped, crystallized ginger (1 ounce)
- 1 Tsp dried lemon peel
- 3 ounces whole cinnamon sticks
- 1 orange, thinly sliced
Either on a stove on medium heat or in a slow cooker, heat the cider but do not allow it to boil.
Wrap the whole spices (nutmegs, allspice, cloves, ginger & lemon peel) into the cheesecloth and tie with string. Be sure not to pack too tightly. Multiple cheesecloth “bags” can be used to ensure the spices can thoroughly soak in the cider. Drop the spice bags into the cider. Add the cinnamon and orange slices directly into the cider.
If using the stove, allow to simmer at least 30 minutes before serving. If using a crockpot, allow to simmer for 2-4 hours. Stir occasionally to agitate the spices.
Pour into mugs and serve with cinnamon sticks and orange slices as a garnish.