Adding colorful appeal to a wintertime meal is a easy—just turn to this tasty cider Anna Mary Beiler developed in her strasburg, Pennsylvania kitchen. "The cranberry juice gives it lots of flavor, too," she confirms.—Anna Mary Beiler, Strasburg, Pennsylvania
- 3 quarts unsweetened apple juice or cider
- 1 quart cranberry juice
- 2 to 3 whole cloves
- 1 cinnamon sticks (3-1/2 inches)
- Combine all ingredients in a large kettle; bring to a boil. Boil for 5 minutes. Reduce heat; cover and simmer for 30 minutes. Remove cloves and cinnamon stick. Serve warm. Yield: 25-30 servings (1 gallon).
Originally published as Hot Cranberry Cider in Country Woman January/February 1996, p16
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