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Recipe: American Bounty Restaurant Front Street Cider
Similar Categories: American, Bounty, Restaurant, Front, Street, Cider
1 Small orange
1 Stick cinnamon -- 3 inch
4 Whole allspice
4 whole cloves
1 Quart apple cider -- they use fresh
1/4 Teaspoon vanilla*
1/4 Cup sugar
1/4 Teaspoon nutmeg -- grated
Using a vegetable peeler, remove a 1-inch-wide strip of orange peel from
orange.
Remove and discard the remaining peel.
Halve the orange.
For the spice bag:
Place orange peel, stick cinnamon, whole allspice, whole cloves
in center of a double-thick, 6" square piece of 100% cotton cheesecloth.
Bring the corners of the cheesecloth together and tie securely with a
clean string.
In a large saucepan, combine cider, orange halves and the spice bag.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Stir in vanilla.
To serve, dip rims of heatproof glasses or mugs in water, then in a
mixture of the sugar and nutmeg.
Use a slotted spoon to remove the spice bag and orange halves.
Ladle hot cider into the glasses or mugs.
Makes 4 servings (about 8 ounces each).
1 Stick cinnamon -- 3 inch
4 Whole allspice
4 whole cloves
1 Quart apple cider -- they use fresh
1/4 Teaspoon vanilla*
1/4 Cup sugar
1/4 Teaspoon nutmeg -- grated
Using a vegetable peeler, remove a 1-inch-wide strip of orange peel from
orange.
Remove and discard the remaining peel.
Halve the orange.
For the spice bag:
Place orange peel, stick cinnamon, whole allspice, whole cloves
in center of a double-thick, 6" square piece of 100% cotton cheesecloth.
Bring the corners of the cheesecloth together and tie securely with a
clean string.
In a large saucepan, combine cider, orange halves and the spice bag.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Stir in vanilla.
To serve, dip rims of heatproof glasses or mugs in water, then in a
mixture of the sugar and nutmeg.
Use a slotted spoon to remove the spice bag and orange halves.
Ladle hot cider into the glasses or mugs.
Makes 4 servings (about 8 ounces each).
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