Warm Spiced Raspberry Apple Cider
Ingredients
- 1 gallon apple cider
- 1 package of frozen no sugar added red raspberries (about 10 ounces, or 1 cup)
- 1 teaspoon ground cinnamon
- 1 – 2 cinnamon sticks
- 2 dried bay leaves optional, but adds nice depth to the flavor
Instructions
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Combine all ingredients in a crock pot or a large pot or Dutch oven that will hold more than one gallon (16 cups) of liquid.
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Mix ingredients well and simmer for a minimum of one hour (but preferably two or three hours before serving) over low or medium heat. The longer this simmers, the better the flavors marry and the more the fragrances will fill the air.
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Note: The raspberries tend to pale as they cook. I usually add more for serving as needed.
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Remove the bay leaves and cinnamon sticks after three hours.
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Ladle into heat-resistant cups and serve warm. Reduce temperature or remove from heat while serving so the cider doesn’t get too hot to drink.
Recipe Notes
*Make sure to get frozen raspberries without added sugar so the cider doesn’t get too sweet.
*You can also use 1 cup of fresh raspberries if you prefer.
*If you want to serve this cider from a decanter or a heated server with a spout, make sure to strain the raspberries, etc., out of the cider first so they won’t clog the spout.
*This can be made the day ahead and chilled overnight. Save the cider bottle so you can store cooled raspberry apple cider in it.
* If making ahead, add only 1/3 of the raspberries when you make it, and add the rest the next day when warming it to serve so the raspberries don’t get too soft.
*If you need to make more than a gallon, make additional batch(es) the day before and add to the warmed pot as needed. Add more raspberries as you go as well.