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Sturgeon Bay Spiced Cider

Mulled cider for a Northern Michigan winter’s eve.


2 quarts local apple cider 1/4 cup packed brown sugar
1 one-inch piece of fresh ginger, peeled and sliced into V-inch disks
1 orange (unpeeled)
2 cinnamon sticks
1 teaspoon whole cloves 2 star anise pods

Black Star Farms Spirit of Apple Brandy (optional)


Toast the dry spices over medium low heat in a dry pan for about two minutes, let cool and place in a spice bag or cheese cloth pouch.

Combine the cider, orange, ginger, brown sugar and spice bag in a 4-quart heavy-bottomed pot or crock pot, bring to a low simmer and simmer for one to two hours, making sure not to boil. Serve in mugs with 1 K ounces of apple brandy (if desired). Serves eight to 10.