Raspberry Cider Recipes

RASPBERRY-GINGER CIDER

Steps:

• Reserve 1/2 cup frozen raspberries for garnish; set aside.
• In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and gingerroot to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes.
• Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.

RASPBERRY CIDER

Steps:

• Bring cider to a boil in a 3 quart saucepan -- add remaining ingredients.
• Stir until jelly dissolves.
• Remove from heat.
• Pour into serving mugs.
• While still warm.garnish with lemon slices.

APPLE RASPBERRY CIDER

Steps:

• Combine all ingredients in a 4-quart sauce pan. Simmer over medium heat for at least 20 minutes. Put 3 or 4 frozen raspberries in each glass before serving.
• If you are wanting to make larger recipe, use two 12 oz containers of raspberry concentrate to every 3 gallons of apple cider.

HOT RASPBERRY CIDER

Steps:

• Combine all ingredients in a 4 quart saucepan.
• Heat over medium heat, stirring occasionally, until mixture starts to simmer.
• Reduce heat and simmer 10 minutes.
• Remove from heat.
• Remove cinnamon stick.
• Serve hot.

WARM RASPBERRY CIDER FOR THE HOLIDAYS

Steps:

• Combine everything in a large pan or crock-pot.
• Heat to a simmer, then turn down and keep warm until closer to serving time.
• May be served hot, warm or even cooled completely with equally tasty results.
• NOTE: Instead of apple-raspberry, try apple-cranberry, with a pitcher of reconstituted apple juice (instead of the cider).

RASPBERRY APPLE CIDER

Steps:

• In a saucepan, add apple cider and raspberries.
• Bring to a boil; reduce heat, cover and let simmer for 15 minutes.
• Remove saucepan from heat.
• With a sieve, strain berries from cider and discard.
• Serve warm.