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Ingredients

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Directions

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  • Using a vegetable peeler, remove a 1-inch-wide strip of orange peel from orange. Remove and discard the remaining peel. Halve the orange.

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  • For the spice bag, place the orange peel, stick cinnamon, whole allspice, and whole cloves in the center of a double-thick, 6-inch-square piece of 100 percent cotton cheesecloth. Bring the corners of the cheesecloth together and tie securely with a clean string.

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  • In a large saucepan, combine cider, orange halves, and the spice bag. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Stir in vanilla.

Instructions Checklist
  • To serve, dip rims of heatproof glasses or mugs in water, then in a mixture of the sugar and nutmeg. Use a slotted spoon to remove the spice bag and orange halves. Ladle hot cider into the glasses or mugs. Makes 4 (8-ounce) servings.

*

If you like, use a whole vanilla bean, halved lengthwise, in place of vanilla. Add to mixture with spice bag. Remove it before serving.

Nutrition Facts

174 calories; total fatg; cholesterolmg; sodium 8mg; carbohydrates 47g.

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