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Spiced Caramel Apple Cider

adapted from Cooking Light Slow-Cooker Tonight ^[1]

Drink | Servings: 12
Prep time: 20 min | Cook time: 3 hours | Total time: 3 hour 20 min

Ingredients

• 1/2 cup sugar
• 3 tbsp. water
• 1 tbsp. butter
• 1/3 cup whipping cream
• 5 whole allspice
• 5 whole cloves
• 2 (3-inch) cinnamon sticks
• 10 cups apple cider
• 1/4 cup fresh orange juice
• 1 tbsp. fresh lemon juice

Process

1. Add the sugar and water to a small, heavy saucepan over medium-low heat. Cook, stirring gently, 3 to 5 minutes or until the sugar melts. Stop stirring and continue cooking for 5 to 8 minutes or until golden. Remove from heat and let stand for a minute. Stir in the butter until melted. Gradually add whipping cream, stirring constantly. Move pan back to stove and cook over medium heat, stirring constantly until smooth. Remove from heat and set aside.
2. Place allspice, cloves and cinnamon sticks on a double layer of cheesecloth. Gather the edges and tie securely.

3. Slow cooker method: Place spice bag into a slow cooker. Pour in cider and orange juice. Stir in the caramel sauce until dissolved. Cover and cook on low for 3 hours. Remove and discard spice bag. Stir in lemon juice.

   Oven method: Preheat the oven to 225 degrees (F). Place spice bag into a dutch oven or large oven-safe pot. Pour in cider and orange juice. Stir in the caramel sauce until dissolved. Cover and cook for 3 hours. Remove and discard spice bag. Stir in lemon juice.

   Stove top method: Place spice bag into a dutch oven or large pot. Pour in cider and orange juice. Stir in the caramel sauce until dissolved. Cover and cook on low (the lowest setting your stove goes to) for 30 minutes to 1 hour. Remove and discard spice bag. Stir in lemon juice.

Serve in mugs along with additional cinnamon sticks if desired.