Spiced Apple Cider

For me, one of the appealing aromas of the yuletide season is hot, spiced apple cider simmering on the stove. It’s easy to make and if you don’t drink it all at once, you can store it in the fridge and heat up cups of this enticing beverage over the holidays.
I don’t add rum to mine, because I like to have a nice hot cuppa in the afternoons.

To get all the spices at a reasonable price, I shop at the local East Indian market.
Conveniently, when you use the peel of the orange, there's usually the perfect amount of juice to squeeze out and use in this recipe.

Spiced Apple Cider

2 cups water
1 tbsp grated orange peel
3 sticks cinnamon
2 tsp whole cloves
1 tsp whole allspice
1 tsp coriander seeds
1/2 tsp ground nutmeg

2 litres apple juice or cider
1/2 cup orange juice
3 tbsp lemon juice
1 cup light rum (optional)

Heat spices and water in a pot to boiling.

Reduce heat.  simmer, covered for 20 minutes.
Pour contents through strainer lined with cheesecloth.

Place liquid in dutch oven or large pot.
Add apple juice, orange juice, lemon juice (and rum, if using).
Heat until hot.

Alternately, place all spices in a square of cheesecloth and tie with kitchen string.  Then, instead of straining, just lift out the bag of spices. (I do this if I'm going to give away spice bags as gifts, with the recipe attached.)