Chile-Infused Cranberry Cider
Tuesday, 10 November 2009
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.
At a glance
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
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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