Caramel Apple Cider

Happy Halloween! Here is a delicious twist on traditional cider to warm you after a night of trick-or-treating!

But first, a toast.

Here’s to the Witches,
Here’s to their cats,
Here’s to the hoot owls
And Whirring bats;
Here’s to the ghosties,
In robes of white,
Here’s to the thrills of
Hallowe’en night.

Hallowe’en Merry Makers, 1930

Caramel Apple Cider
adapted from: 101 Sangrias & Pitcher Drinks
serves: about 16

1 gallon apple cider
5 cinnamon sticks, plus extra for garnish
1 orange, cut into wheels
1 red apple, cored & sliced (honey crisp are my favorite)
1 green apple, cored & sliced
1 ½ tsp whole cloves
¼ cup dried cranberries
16 caramels, unwrapped

In a large pot, combine the apple cider, cinnamon, fruit, cloves, cranberries, and caramels and bring to a boil. (As it heats, stir constantly until the caramels are completely dissolved.) Reduce the heat and simmer for 8 to 10 minutes.

Scoop out the fruit, and strain the cider. Ladle hot cider into mugs and garnish with a cinnamon stick.

* If you want laced apple cider, add ½ oz Tuaca (vanilla citrus liqueur) or butterscotch schnapps to each serving.

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3 Replies to “Caramel Apple Cider”

  1. Alison,

    Your pictures are so beautiful with the bright colors! Can’t wait to prepare it.

  2. Made this recipe of yours last night…so good! I love the caramel and fresh fruit additions. Today, I used some left over caramels in a homemade Caramel Mocha with 1 cup milk, 3 caramel squares, 2 Tbl choc chips, 1 packet instant coffee. I love winter beverages. Thanks for sharing!

  3. I love a good winter drink as well! David and I just had our first egg nog latte of the season, (from Starbucks). I usually make my own, but our espresso machine just broke. 🙁 I’m going to try your caramel mocha!! yum!

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