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Prep time
10 minutes
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Cook time
20 minutes
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Serves
8
Author Notes
Not just tasty but also elegant and beautiful, and should nicely decorate a holiday table. The white wine keeps the nice color of the cider and the cranberries make it festive and give it a pinkish hue. —Cordelia
Test Kitchen Notes
A more refined version of mulled cider, this punch also calls for an off-dry white wine and fresh cranberries. The cider is quickly steeped in spices -- cloves, cinnamon, vanilla and nutmeg -- before you add the wine and cranberries, which give the punch a light rosy hue. Cordelia's concoction goes down easy, so sip slowly if you can restrain yourself! - A&M —The Editors
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Ingredients
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1/2 gallon
apple cider (I have used unfiltered)
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3/4
bottle of gewurztraminer (or other white wine which is not too dry, or you can use even semi sweet one like Muscat)
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4
to 5 sticks of cinnamon
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4
to 5 cloves
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1/4 teaspoon
nutmeg
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1
vanilla bean, split lengthwise
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3 tablespoons
to 4 tablespoons honey (depends on how sweet the wine you're using)
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1 cup
fresh cranberries (or cubes of apple if not in cranberry season)
Directions
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Put the cider and all spices in a pot and bring to a boil.
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Reduce the heat and simmer for about 10 minutes.
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When on low heat add the wine. Do not boil again so the alcohol won't evaporate too much, just let it warm.
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Add the cranberries and simmer for a few more minutes until they color the liquid a bit.
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