Vanilla Citrus Cider Recipe
Vanilla Citrus Cider Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My mom used to make cider for the holidays, so I based my citrusy-vanilla variation on her recipe. I think it hits the spot! The longer the cider simmers, the stronger the flavors will be.—Kristin Weglarz, Bremerton, Washington
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.

Ingredients

  • 8 cups apple cider or juice
  • 1/4 cup packed brown sugar
  • 1/4 cup thawed orange juice concentrate
  • 1/8 teaspoon salt
  • 3 cinnamon sticks (3 inches)
  • 1 teaspoon whole cloves
  • 1/4 teaspoon vanilla extract
  • Apple slices, optional

Directions

In a large saucepan, combine apple cider, brown sugar, orange juice concentrate and salt. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with a string. Add to pan.
Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend. Discard spice bag. Stir in vanilla. If desired, serve with orange slices. Yield: 10 servings (3/4 cup each).
Originally published as Vanilla Citrus Cider in Breakfast & Brunch Bookazine 2014, p13

Nutritional Facts

3/4 cup: 127 calories, 0 fat (0 saturated fat), 0 cholesterol, 52mg sodium, 32g carbohydrate (28g sugars, 0 fiber), 0 protein.

Popular Videos

  • 8 cups apple cider or juice
  • 1/4 cup packed brown sugar
  • 1/4 cup thawed orange juice concentrate
  • 1/8 teaspoon salt
  • 3 cinnamon sticks (3 inches)
  • 1 teaspoon whole cloves
  • 1/4 teaspoon vanilla extract
  • Apple slices, optional
  1. In a large saucepan, combine apple cider, brown sugar, orange juice concentrate and salt. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with a string. Add to pan.
  2. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend. Discard spice bag. Stir in vanilla. If desired, serve with orange slices. Yield: 10 servings (3/4 cup each).
Originally published as Vanilla Citrus Cider in Breakfast & Brunch Bookazine 2014, p13

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