Holiday Spiced Cider Recipe By Tasty

Steps:

• Pierce orange with cloves. (If you have a tea infuser, tea bag or cheese cloth, you can use that to keep the spices under control).
• Pierce apple with allspice.
• Put the orange, apple, cinnamon sticks, apple cider, brown sugar and nutmeg into your slow cooker.
• Turn on high for 2 hours, then keep warm on low until you're ready to drink.
• Drink as is or with a shot (or two) of whiskey, rum, etc.
• Enjoy!

Steps:

• 1. Pour cider into a stove top pot. Turn stove on to medium.
• 2. Add sliced apple and oranges, cinnamon sticks, clove and optional ingredients.
• 3. Simmer for 10 minutes to get flavors to start releasing and blending.
• 4. Turn down and keep warm. This will keep on your stove for 2-3 hours if not kept on high of heat.
• 5. When adding the spiced rum, I only add enough to flavor the batch just a little. You can add more to your individual cups if you want.

Steps:

• Place first four ingredients in a 5- or 6-qt. slow cooker. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to slow cooker., Cook, covered, on low until heated through, 3-4 hours. Discard spice bag. Serve warm.

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

Steps:

• Add the apple cider, cinnamon sticks, and allspice berries to a slow cooker. Turn the heat setting to high, cover, and warm for 30-60 minutes, or until steaming. Once steaming, reduce the heat setting to warm.
• Add the apples and rum and stir to combine.
• Ladle into mugs and garnish with cinnamon sticks.
• Enjoy!

Steps:

• Add the quartered Pink Lady, Granny Smith, Honeycrisp, and Gala apples, cinnamon, cloves, allspice, nutmeg, ginger, and orange peel to the Instant Pot. Pour in enough water to cover the apples. Sauté on high until simmering, 15-20 minutes. Cover with the lid and pressure cook on high for 6 hours. Once done, let the pressure release naturally before opening the lid.
• Strain the solids and pour the cider back into the pot. Add the sugar and sauté on high for another 5-10 minutes, until the sugar has dissolved.
• Ladle the hot cider into mugs or glasses. If desired, stir in a shot of bourbon or whiskey. Garnish with the orange and apple slices. Alternatively, to serve cold, transfer the cider to a covered pitcher or container and refrigerate until chilled. The cider will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
• Enjoy!