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spiced cider

December 11, 2009

It’s Christmas market season, which is one of my favorite things about Christmas in Switzerland.  Just walking around gets you into the festive mood.  Soon enough, the quay along the lake will be covered in Christmas trees and mistletoe bundles for sale marking that it really is time to put the Christmas songs on repeat.

Of course, Christmas markets are also good for one very serious pastime and that’s hot drinks.  Generally, Mr. KC and I restrict our outdoor drinking to gluehwein (hot spiced wine) during this season, but after seeing this recipe on Savory Sweet Life, I couldn’t resist making this and “rumming it up” a bit for a Christmas walk around the town.  And how happy I was to have done so.  The result was festive and warming.  Switzerland also has quite an abundance of pear cider which could make an interesting alternative.

Look out, gluehwein, it looks like you have some stiff competition in the hot drink section this year.

Spiced Cider
from Savory Sweet Life


8 cups pressed apple juice/cider (not from concentrate)
1 orange, cut into 1/4″ slices
3 cinnamon sticks
1/2 teaspoon ground allspice
1 tablespoon cloves
1 inch piece of ginger cut into coin sized slices
1/4 cup brown sugar
(optional, yet highly recommended) spiced rum


1.  Dump your apple cider into a large pot.  Sad, look how lonely that apple cider looks.

2.  Dump all your spicing ingredients into the cider.  Ah, you have to admit that the cider looks like it’s enjoying itself a lot more with company.

3.   Bring the mixture to a boil for about 5 minutes and then bring down the heat.  Simmer for 30 minutes.
4.  Strain and serve!

Note: I left the cider “de-rummed” until serving.   Once it was ready to serve, I added a shot of rum/cup of cider.  In the absence of spiced rum, I used plain, dark rum.  It worked since the cider is already so heavily spiced, but I’m sure a spiced rum, would make this drink even better.  Sounds like that another recipe worth looking into…

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