The best thing about this recipe? You can make it hours ahead, so you have more time to spend with your guests. And you can keep it warm on the stovetop or in a slow cooker throughout the party.
—MARY PRICE YOUNGSTOWN, OH
START TO FINISH: 30 MIN. • MAKES: 12 SERVINGS (3/4 CUP EACH)
2 small apples, divided
10 whole cloves
1 bottle (48 ounces) unsweetened apple juice
4 cans (6 ounces each) unsweetened pineapple juice
2 cinnamon sticks (3 inches)
1. Core and cut one apple into 10 slices. Insert one clove into each slice. In a Dutch oven, combine juices. Add apple slices and cinnamon sticks. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until flavors are blended.
2. Discard apple slices and cinnamon sticks. Core and cut remaining apple into 12 slices. Ladle cider into mugs; garnish with apple slices. Serve warm.
PER SERVING 3/4 cup equals 93 cal., trace fat (trace sat. fat), 0 chol., 5 mg sodium, 23 g carb., trace fiber, trace pro. Diabetic Exchange: 1 1/2 fruit.