WARM MULLED CIDER WITH BUTTER, BROWN SUGAR AND SPICES

WARM MULLED CIDER WITH BUTTER, BROWN SUGAR AND SPICES

Makes 10 servings

2 quarts (8 cups) fresh apple cider
4 tablespoons unsalted butter
1/2 cup firmly packed dark brown sugar
10 thin orange slices, cut in half
1/2 medium apple with peel, cored, cut into thin slices
3 cinnamon sticks, 2 to 3 inches long, broken in half, plus 10 extra for garnish
4 whole cloves
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup dark rum (see Note)
Place the cider in a large saucepan over medium heat. Warm until it is heated
through.
Meanwhile, melt the butter in a large, heavy saucepan over medium heat. Add the
sugar and stir about a minute. (The sugar will not be completely dissolved.) Add
the warm cider and stir until all the sugar has dissolved into the liquid.
Add half of the orange slices, the apple slices, the halved cinnamon sticks,
cloves, ginger, nutmeg and rum. Stir and cook at a simmer, until flavors have
melded well, 8 to 10 minutes. (Cider can be prepared 2 days ahead; cool, cover,
and refrigerate. Reheat over medium heat, stirring often.)
To serve, ladle warm cider into mugs or cups. Garnish each serving with an
orange slice and a cinnamon stick.

Note: Dark, rather than light, rum works best in this recipe. Myers Dark Rum works particularly well in this mulled cider. You
can omit the rum for a nonalcoholic preparation and it will still taste good.