Ingredients:

  • 8 cups Unfiltered Apple Cider
  • 2 cups 100% Pure Cranberry Juice (unsweetened preferred)
  • 1 large Orange, sliced (leave peel on)
  • 1/4 cup Dark Brown Sugar, packed (adjust to taste)
  • 4 Cinnamon Sticks (approx. 3-inch/8cm)
  • 1 Tbsp Whole Cloves
  • 4 Whole Star Anise pods
  • 1 inch piece Fresh Ginger, roughly sliced (unpeeled is fine)
  • Optional: Freshly grated Nutmeg or Cinnamon sticks for garnish

Instructions:

  1. Prepare the Spices: Lay out the cheesecloth/muslin. Place the cinnamon sticks, whole cloves, star anise, and sliced ginger in the center. Gather the edges and tie securely with kitchen twine to create a tidy spice bundle (bouquet garni). If using an infuser, place spices inside.
  2. Slice the Orange: Slice the orange into half-moons. Do not peel, as the zest contains essential oils for flavor.
  3. Combine Ingredients: Pour the apple cider and cranberry juice into the stock pot. Add the sliced orange, brown sugar, and the spice bundle.
  4. Heat Gently: Place the pot over medium-high heat until the liquid begins to steam and barely bubble around the edges. Stir gently to dissolve the brown sugar.
  5. Reduce and Simmer: Immediately reduce the heat to the lowest setting possible—the liquid should maintain a gentle, slow simmer (not a rolling boil).
  6. Develop Flavor: Allow the mixture to simmer for 30 to 40 minutes. This slow process allows the spices to infuse the liquid deeply.
  7. Steep (Optional but Recommended): Turn off the heat entirely and leave the spice bundle/infuser in the liquid for an additional 10 minutes. This allows the volatile oils to settle back into the drink, intensifying the aroma.
  8. Strain: Carefully remove and discard the spice bundle and the sliced orange. Do not squeeze the spice bundle, as this can release bitter notes.
  9. Serve: Ladle the hot nectar into mugs. Garnish with a cinnamon stick or a sprinkle of freshly grated nutmeg. Serve immediately.