Red-Hot Cider

I think that almost everything can be improved by the judicious addition of hot peppers, and that is true of this cider. This is a real pre- or postgame warm-up, and the recipe can easily be doubled for a large crowd (or if it’s really cold out). The cranberry juice moderates the sweetness of the apple cider.

 

SERVES 8

 

2	cinnamon sticks, broken in half
8	whole cloves
10	whole allspice berries
	Half of a dried chile de arbol or Thai chile, stem and seeds removed
1	large strip orange peel, approximately 4 × 2 inches
1	quart apple cider
½	cup cranberry juice

1. Place the cinnamon sticks, cloves, allspice berries, chile, and orange peel on a small square of cheesecloth. Tie the cheesecloth closed with a piece of kitchen twine.
2. In a large saucepan, stir together the apple cider and cranberry juice. Bring to a boil, then reduce the heat to a low simmer, add the spice bag, and cover. Simmer for 30 minutes, or until the spice flavor is as strong as you like. Remove and discard the bag of spices. Serve hot.

EXTRA POINTS Take this to the tailgate in a large thermos. If watching the big game at home, keep the beverage warm in a slow cooker set on LOW, but remove the spice bag so the cider will not be too spicy.