Orange Cider Recipes

WARM CINNAMON-ORANGE CIDER

Steps:

• Heat apple cider, orange juice, candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes.
• Remove allspice. Stir in honey. Serve warm.

CINNAMON ORANGE CIDER

Steps:

• In a large saucepan, combine the cider, juice and candies. Place the allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, 5 minutes. , Discard spice bag; stir in honey. Transfer to a 3-qt. slow cooker; keep warm over low heat.

ORANGE SPICED CIDER

Steps:

• In a 3-qt. slow cooker, combine the first five ingredients. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen spring to form a bag. Add bag to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discard spice bag and stir cider. If desired, serve with orange slices, apple slices and cinnamon sticks.

SPICED ORANGE CIDER MIX

Steps:

• Combine sugar, orange flavored drink mix, tea powder, cinnamon, and cloves in a large bowl. Store in a sealed container.
• To serve, mix 2 to 3 tablespoons of the mixture with a cup of hot water.

ORANGE SPICED APPLE CIDER

Steps:

• Combine the cider, orange slices, cinnamon sticks, cloves and peppercorns in a large saucepan. Bring to a simmer over medium heat. Reduce the heat to low and cook until the cider is fragrant, about 20 minutes. Serve warm.

SPICED ORANGE-CINNAMON CIDER

Steps:

• Combine orange juice, apple cider, orange slices, lime slices, cinnamon sticks, cloves, and star anise in a large saucepan.
• Bring to a boil over medium-high heat, about 5 minutes. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove cinnamon sticks, cloves, and star anise. Stir in honey and keep warm.
• Pour warm cider into cups and garnish with a cinnamon stick for stirring and several orange and lime slices.

MULLED ORANGE CIDER

Steps:

• Cook ingredients in large saucepan on low heat 20 min. or until heated through, stirring occasionally. (Do not boil.)
• Discard cinnamon sticks and cloves before serving.

APPLE CIDER BUNDT CAKE

Steps:

• To make the reduced cider: Cook the fresh apple cider on high until it has reduced to just over ¼ cup - you'll notice it becomes thick and has the consistency of syrup when it's done. Set aside to let cool. For the cake you will use ¼ cup (75g) and the rest (about 2 TB) will go into the glaze.
• Preheat the oven to 350 F. Prepare a large bundt pan (one that holds 10 cups of batter) with baking spray (alternatively, butter it well, set it in the fridge, then flour it).
• In the bowl of a stand mixer beat the sugar and orange zest for a few minutes or use your fingers to rub it in. Once they are mixed and the sugar is fragrant, add the eggs and then beat on high until the mix is light and fluffy - about 5 minutes.
• With the mixer on medium speed, very slowly drizzle in the olive oil to create an emulsion. Once all of it is in, beat another minute.
• Add the flour, cinnamon, baking powder and soda to a bowl and whisk to combine. In another bowl whisk together the buttermilk, orange juice, vanilla and cooled, reduced cider.
• With the mixer on low, alternate adding the dry and the liquid mix until all are in and combined well.
• Pour batter into prepared bundt pan. Bake for 45-60 minutes, until a cake tester comes out clean.
• To make the glaze: sift the powdered sugar into a bowl and whisk it with the cider and juice. Pour over the cake once the cake has cooled.
• Best served the day of baking, store extra cake in an airtight container.