Rum-spiced Cider
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Gma1 | 1 | Servings | ||
INGREDIENTS
| 2 | qt | Apple cider, preferably |
| fresh | ||
| and unfiltered | ||
| 1/3 | c | Packed light brown sugar |
| 2 | Pieces cinnamon stick, 2 | |
| inches each | ||
| 12 | Whole cloves | |
| 12 | Allspice berries | |
| 2 | c | Dark rum |
| 1/2 | Stick unsalted butter | |
| sliced into 8 pats | ||
| optional 4 | ||
| tablespoon | ||
| 8 | Long cinnamon sticks, for | |
| garnish |
INSTRUCTIONS
In a nonreactive pan combine the cider, brown sugar, short cinnamon sticks, cloves, and all-spice. Set over medium-low heat, partially cover, and slowly bring just to a boil, stirring occasionally and skimming any scum that forms on the surface. Meanwhile, divide the rum among 8 large mugs. Drop a pat of butter and a cinnamon stick into each mug if desired. Strain the cider into the mugs and serve immediately. Serve 8. From Cooking for the Weekend by Michael McLaughlin (copyright 1993 by Simon & Schuster). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2944
Calories From Fat: 885
Total Fat: 101g
Cholesterol: 430mg
Sodium: 170.4mg
Potassium: 2670.4mg
Carbohydrates: 258.2g
Fiber: 18.6g
Sugar: <1g
Protein: 9.9g