Hot Buttered Cider With Ginger & Cinnamon Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4 cup: Water,
1 cup: Granulated sugar,
3 tbsp: Whole cloves,
3 tbsp: Whole allspice,
2 Sticks: cinnamon,
1/4 cup: Sliced candied or crystallized ginger,
6 cup: Apple cider,
2 cup: Orange juice,
1/2 cup: Lemon juice, 1 lemon
1 Stick: butter, cut into thin slices
16: Cinnamon sticks, for serving
Directions:
Warm yourself with this fragrantly spiced, nonalcoholic beverage
after a frosty night of caroling.
Mix the water and sugar in a large non aluminum saucepan. Bring to a
boil, reduce the heat, and simmer 5 minutes. Remove from the heat and
stir in the cloves, allspice, cinnamon and ginger. Let the mixture
stand for 1 hour or longer. Strain into a bowl and return to the
saucepan. Stir in the apple cider, orange juice and lemon juice.
Serve in mugs with a slice of butter on top and a cinnamon stick.
Note: The punch may be prepared several hours ahead and reheated
before serving, if desired.
From "Seasons Greetings" by Marlene Sorosky.
Per serving: 163 calories (1 percent from protein, 68 percent from
carbohydrate, 31 percent from fat), less than 1 gram protein, 29 grams
carbohydrate, 6 grams fat, 16 milligrams cholesterol, 64 milligrams
sodium.
Exchanges: 1 fruit, 1 fat.
Makes 16 6-ounce servings
From the Portland Oregonians FOODday, 12/22/93.
Posted by Stephen Ceideburg
Source from luhu.jp
after a frosty night of caroling.
Mix the water and sugar in a large non aluminum saucepan. Bring to a
boil, reduce the heat, and simmer 5 minutes. Remove from the heat and
stir in the cloves, allspice, cinnamon and ginger. Let the mixture
stand for 1 hour or longer. Strain into a bowl and return to the
saucepan. Stir in the apple cider, orange juice and lemon juice.
Serve in mugs with a slice of butter on top and a cinnamon stick.
Note: The punch may be prepared several hours ahead and reheated
before serving, if desired.
From "Seasons Greetings" by Marlene Sorosky.
Per serving: 163 calories (1 percent from protein, 68 percent from
carbohydrate, 31 percent from fat), less than 1 gram protein, 29 grams
carbohydrate, 6 grams fat, 16 milligrams cholesterol, 64 milligrams
sodium.
Exchanges: 1 fruit, 1 fat.
Makes 16 6-ounce servings
From the Portland Oregonians FOODday, 12/22/93.
Posted by Stephen Ceideburg
Source from luhu.jp