Hot Spiced Cider

Hot Spiced Cider

Nothing is better when the weather gets cold or at holiday gatherings than Hot Spiced Cider.  It is a traditional part of my family's Christmas celebration, a favorite of many!  It keeps in the refrigerator for a least a week, nice to have on hand for those chilly evenings when you just need a little something special.  You can add rum or bourbon to make it an "adult beverage".

2 quarts apple cider (I used an apple-sour cherry cider for the beverage pictured)

1 quart cranberry juice cocktail

1/2 cup sugar

2-3 Tablespoons mulling spice mixture (I used Penzey's)                                                                

1 cup rum or bourbon

Combine the cider, cranberry juice cocktail, and sugar in a dutch oven or extra-large saucepan.  Bring to a simmer.  Place the mulling spices in a large square of cheesecloth and tie with a piece of butcher's twine or a rubber band to form a "sachet" and add to the cider mixture.  Simmer for 20 minutes.  Remove from the heat and discard the mulling spice sachet.  Add the alcohol, if using.  

To serve, leave over very low heat on the stove, or transfer to a insulated beverage serve or a crockpot to keep warm.  Cool completely before refrigerating. 

This can be made in advance, cooled, refrigerated, and reheated before serving.

Fall Infused Water

Dispenser of Fall Infused Water

Infused waters are everywhere during the summer, so why not change things up for a beautiful fall infused water?  It's so easy, and perfect for the beverage buffet or bar.  It's an easy do-ahead, too; I have frozen the grapes and fruit cubes a month in advance!  Make the beverage display as lovely as the food!

For each 1 gallon jug:

1 large bunch of Globe grapes, washed (organic preferred)

2-3 large blemish-free apples, a mix of red and yellow, washed (organic preferred)

2-3 large blemish-free, organic pears, washed (organic preferred)

Lemon juice

One gallon chilled spring or sparkling water

Place the grapes in a large resealable plastic bag and place in the freezer for at least 6 hours, and up to one month before serving.

Core and cut-up the apples and pears and dice into 1/2-inch pieces.  Place in a bowl and toss with a small amount of lemon juice to prevent browning.

Place the fruit in ice cub trays (preferably large-size) cover with water, and freeze overnight.  Empty the cubes into a resealable plastic bag and store in the freezer for up to one month. (You will need several ice cube trays, and may have to freeze in batches.  If there isn't room for all of the fruit, spread it out on a sheet pan and freeze it until you are ready to finish freezing the ice cubes.)

Place the grapes and half of the cubes into the serving container.  Add the chilled water.  Reserved cubes can be served in the water glasses.