Ginger Cinnamon Cider

Ginger Cinnamon Cider

It’s been chilly lately, and I love a mug of hot apple cider to warm up. I made some recently, but I wanted to spice it up a little. I ended up adding sliced ginger and a cinnamon stick and the result was really good.

I always keep ginger root in my freezer. It is frustrating to buy a piece of ginger and then find it in the bottom of the crisper drawer weeks later looking like a science experiment gone bad. Freezing it solves that problem. When I want to use it, I just  take it out of the freezer, scrape off the peel and grate or slice off what I need. It keeps pretty much forever that way, and I have “fresh” ginger whenever the mood strikes me. You can also finish the cider off with a splash of brandy just before serving.

Ginger Cinnamon Cider

2 cups apple cider

1-inch piece of ginger, sliced

1 cinnamon stick, broken in half

Place cider in a saucepan with the ginger and cinnamon. Simmer gently for 5 minutes- or a little longer if you want a more intense ginger taste. Strain and serve. Serves 2.

Note: Some of the cider will boil off so add a little more if you simmer it longer or keep the pot covered to reduce evaporation. I actually like the more intense flavor when it cooks down a little.

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