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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.
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Featured Rapid Recipe
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Created by birdlover
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ |
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