This is a fall campfire favorite of our Sunday school class. You can use apple juice instead of apple cider if you’d like. If you don’t have cheesecloth, you can strain through a coffee filter.
Serves 8
8 cups apple cider
1/4 cup packed brown sugar
6-inch cinnamon stick
1 teaspoon allspice
1 teaspoon whole cloves
1 teaspoon shredded orange peel
8 thin orange wedges (optional)
Whole cloves (optional)
*In a large saucepan, combine the cider and brown sugar.
*For the spice bag, place the cinnamon stick, allspice, cloves, and orange peel in the center of a double-thick, 6-inch square of cheesecloth (can substitute coffee filters for the cheesecloth). Tie closed with clean kitchen string. (Using a tea ball and floating the cinnamon stick works well, too). Add the bag to the saucepan with cider.
*Bring to boiling; reduce heat. Simmer, covered for 10 minutes.
*Meanwhile, if desired, stud orange wedges with cloves.
*Discard spice bag or remove tea ball and cinnamon stick. Serve cider in mugs. Garnish with oranges wedges, if using.
~Jenni Godfrey
Goshen, Indiana