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.
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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.
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Ingredient Insight
-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.