WEEK 26: YOUR BEST HOLIDAY P UNCH
Hot Spiced Drunken Apple Cider
Photography by Sarah Shatz
BY CORDELIA | SERVES 8 TO 10
A&M: A more refined version of mulled cider, this punch also calls for an off-dry white wine and fresh cranberries. The cider is quickly steeped in spices—cloves, cinnamon, vanilla, and nutmeg—before you add the wine and cranberries, which give the punch a light rosy hue. Cordelia’s concoction goes down easy, so sip slowly if you can restrain yourself!
½ gallon apple cider (I’ve used unfiltered)
4 cinnamon sticks
4 cloves
¼ teaspoon ground nutmeg
1 vanilla bean, split lengthwise
3 to 4 tablespoons honey (depending on the sweetness of the wine)
¾ bottle of Gewürztraminer
1 cup or so of fresh cranberrries (or cubed apple if not in cranberry season)
- Put the cider, all the spices, and 3 tablespoons of honey into a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 10 minutes so that all of the flavors have a chance to blend.
- Add the wine. Do not boil again, so the alcohol won’t evaporate too much—just let it warm.
- Add the cranberries and simmer for a few more minutes until they color the liquid a bit. Taste, adding more honey if needed.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
If you can’t get Gewürztraminer, pick up a white wine that’s not too dry—you can even use a semisweet one like Muscat.
ABOUT THE COOK
Learn more about Cordelia, and see her recipe for Moroccan Carrot Salad with Harissa.
WHAT THE COMMUNITY SAID
TasteFood: “I love the idea of using white wine in a warm drink. I’ll certainly try this recipe when we’re skiing next week!”