Spiced Cherry Cider With Kirsch Cream Recipes

Steps:

• Heat cider with cloves and cinnamon. Pour a shot of apple brandy into a mug and fill with cider.

Steps:

• In a large saucepan, combine the cider and juices. Place the cloves, allspice, cinnamon stick and orange peel on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to the pan., Bring to a simmer over medium heat (do not boil). Simmer, uncovered, for 15 minutes. Discard spice bag. Serve cider warm in mugs; garnish with cherries and orange slices.

Steps:

• Place cider in a 6-qt. slow cooker; add cinnamon sticks. Cover and cook on high for 3 hours. Stir in gelatin; cook 1 hour longer. Discard cinnamon sticks before serving.

Steps:

• Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.
• Combine Zinfandel, kirsch, water, sugar, and cheesecloth bag in a 4-quart heavy saucepan and bring to a boil. Add fresh or frozen cherries with any juices, cinnamon stick, and vanilla bean and simmer, uncovered, until cherries are tender but still hold their shape, 3 to 4 minutes.
• Drain cherries in a sieve set over a bowl. Return cooking liquid to pan along with vanilla bean, cinnamon stick, and cheesecloth bag and boil until reduced to about 1 1/4 cups, about 12 minutes. Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag. Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.