Tart Cran-Apple Cider
This cider is great warm or cold. Heated up, it's a great alternative to mulled wine but if you've been slaving over Thanksgiving dinner all day, it is better enjoyed cold. Makes 10, 6-oz servings
2 ½ cups homemade sour-apple juice
5 cups (40oz) spiced apple cider
¾ cup 100% cranberry juice
1. To make fresh sour-apple juice, juice 5-6 tart apples (like Granny Smith) with the skins intact.
2. Combine all ingredients together in a 2-quart pitcher. Stir and chill for at least 1 hour.
3. When ready to serve, pour mixture over ice in a Mason jar, garnish with a slice of tart apple or a cinnamon stick.
Time-Saver Tool Tips
-If you don’t have a juicer, you can use a high-powered blender instead. “Liquefy” with ½ cup water per apple.
-Dirty Dozen™ Ingredients: apples
-If you can't find spiced apple cider, you can steep mulling spice teabags in warmed cider.
-Cranberries are a potent source of anthocyanins - the same phytochemical that gives wine grapes their added health benefit. The cranberry juice should be tart and 100% cranberries, no apple or grape juice blends.