|
|
|
Chile-Infused Cranberry Cider
Tuesday, 10 November 2009
Description
Here's another mulled cider that contains two chiles, the mild ancho and
the super-hot habanero. The ancho adds the raisiny overtones while the
habanero supplies an additional fruity heat. Serve this cider in large
mugs around a roaring fire in the winter.
Ingredients
At a glance
Ingredient
Chile peppers
Cooking Method
Simmer
Difficulty
Easy
Heat Level
3
Chile
Ancho
Meal/Course
Drink
Serves
4 to 6
1 quart apple cider
1 ancho chile, seeds and stem removed, cut into thin strips
2 cups cranberry juice cocktail
1 teaspoon whole cloves
1 3-inch cinnamon stick
1/2 habanero chile, seeds and stems removed, left whole
Ground nutmeg or allspice for garnish
Methods/steps
Combine the cider, ancho chile strips, and cranberry juice cocktail in a
large bowl and let sit for 30 minutes. Transfer to a large saucepan, add
the cloves, cinamon stick, and habanero chile and bring to a boil.
Reduce the heat and simmer, uncovered, for 10 minutes.
Remove from the heat, strain, and pour into mugs. Sprinkle some ground
nutmeg or allspice over each mug.
|
|
Featured Rapid Recipe
|
Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
|
|
|
Copyright© 1997-2013, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.
