Hot spiced cider with baked apples and cranberries (alcoholic or non-alcoholic version) - photo 1
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Hot spiced cider with baked apples and cranberries (alcoholic or non-alcoholic version)

Wegetariańskie Drinks European cuisine 45 min Medium 9 wyświetleń ~45.40 PLN - (0)
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Description

Traditional, seasonal hot spiced cider combining the sweetness of baked apples, the tartness of cranberries, and the intense aromas of cinnamon, star anise, and cloves. This warming drink is perfect for chilly afternoons and evenings — it looks beautiful in clear glasses with a slice of orange and a cinnamon stick. It can be served as a non-alcoholic holiday drink or have a splash of real apple cider/rum added just before serving. It is visually appealing with its deep red-orange color and decorations, and flavor-wise it combines notes of caramelized fruits, spices, and fresh lemon.

Ingredients Used

Ingredients (12)

Servings:
4
  • Apple 2.5 szt.
  • Fresh cranberry 150 g
  • Orange 1.5 szt.
  • Fresh ginger 30 g
  • Brown sugar 50 g
  • Lemon 0.8 szt.
  • Star anise 3 szt.
  • Apple juice 1000 ml
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Ground cloves 2 g
  • ✨ Opcjonalne
  • Hard apple cider 250 ml
  • Honey (optionally instead of part of the sugar) 30 g
💰 Szacowany koszt dania: ~45.40 PLN (11.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking apples

1

Preheat the oven to 190°C (top-bottom). Line a baking tray with parchment paper. Wash the apples, cut them into quarters, and remove the cores using a small sharp knife (do not peel — the skin will add flavor and color). Cut larger pieces in half to make them similar in size. In a large bowl, mix the apples with 25 g of brown sugar (half the portion) and half of the cinnamon sticks (break each stick in half to release the aroma). Arrange the apples cut side down on the tray and bake for 20–25 minutes, until the edges are slightly browned and the flesh becomes soft and slightly translucent.

Ingredients: Apple juice, Brown sugar, Cinnamon stick
Use a baking tray measuring about 30×40 cm and parchment paper. Check the softness with a fork — the apple is ready when the fork easily goes in, and the edges are caramelized.

Preparation of ingredients

2

While the apples are baking, prepare the remaining ingredients: wash the oranges and slice one into thin rounds for decoration, and from the other, finely grate the zest and squeeze the juice. Peel the ginger using a teaspoon and cut it into 3–4 thin slices. Rinse and dry the cranberries. Cut the lemon in half and squeeze the juice. If you are using honey instead of part of the sugar, measure it now.

Ingredients: Orange, Fresh ginger, Fresh cranberry, Lemon, Honey (optionally instead of part of the sugar)
To peel ginger, use a teaspoon — it removes the thin skin without losing much flesh. For grating the orange peel, use a fine grater (keep the white part for the brush).

Preparing the cider

3

In a large pot (minimum capacity 3 l), pour in 1000 ml of apple juice. Add ginger slices, 150 g of cranberries, the remaining brown sugar (25 g), cinnamon sticks (the rest), star anise, and ground cloves. Add orange slices and zest from the second orange. Gently stir with a spoon and set the pot over medium heat.

Ingredients: Apple juice, Fresh ginger, Fresh cranberry, Brown sugar, Cinnamon stick, Star anise, Ground cloves, Orange
Use a large stainless steel pot with a thicker bottom to prevent burning. A wooden spoon is best for stirring spices and fruits.
4

Heat over medium heat until the liquid begins to gently boil (small bubbles at the edges). Reduce the heat to low and simmer very gently for 12–15 minutes — the goal is to extract the flavors of the spices and soften the cranberries, not to boil vigorously.

Ingredients: Apple juice, Fresh cranberry, Fresh ginger, Cinnamon stick, Star anise
Maintain the temperature so that the drink is just steeping — vigorous boiling will extract flavor and reduce clarity. Partially cover the pot to limit evaporation.

Combining with baked apples

5

After 12–15 minutes of cooking, turn off the heat and add the baked apples (from step 1) to the pot. Gently stir to avoid breaking the apple pieces right away — we want to keep the pieces for serving. Check the taste and add lemon juice (from 1 lemon, about 60 g) — this will balance the sweetness.

Ingredients: Apple juice, Lemon
Use a slotted spoon or spatula to transfer the apples from the baking tray, keeping some of the juice from the tray for extra flavor. If the drink is too sweet, add more lemon juice, 5–10 ml at a time.

Seasoning and optional sweetening

6

Taste the drink and sweeten if necessary: if you want, use 30 g of honey instead of the remaining sugar (add it now and mix well until it dissolves). Remember that honey will give a distinctive aroma, and the drink will become silkier.

Ingredients: Brown sugar, Honey (optionally instead of part of the sugar)
If you are using honey, remove the pot from the heat to avoid destroying the enzymes in the honey — add it to the slightly cooled infusion (about 70°C). A wooden spoon helps to distribute the honey.

Alcoholic version (optional)

7

If you choose the alcoholic option, remove the pot from the heat for 1–2 minutes, then pour in 250 ml of apple cider or another alcohol (e.g., dark rum). Gently heat the mixture to serving temperature (about 60–70°C), but do not let it boil so that the alcohol does not evaporate completely and retains its aroma.

Ingredients: Hard apple cider
Use a kitchen thermometer if you have one — avoid exceeding 80°C. If you are preparing the drink for children, skip this step.

Finalization and straining (optional)

8

If you want a clearer drink, strain the cider through a sieve into another pot, keeping the larger pieces of fruit and spices. If you want to serve it with fruit inside, skip the straining. Before pouring into glasses, remove any large pieces of spices if they are in the way.

Ingredients: Apple juice, Cinnamon stick, Star anise
Use a metal strainer with medium holes and a bowl or a second pot. Warm liquids strain better through the strainer in batches; use a spoon to press the fruit, but do not crush it too hard.

Finalization and serving

9

Pour hot cider into clear glasses or heatproof mugs, making sure each one gets a few pieces of fruit and some cranberries. Garnish with a slice of orange placed on the rim and one cinnamon stick in each vessel. If you're using star anise, you can add a star on top for decoration.

Ingredients: Orange, Cinnamon stick, Fresh cranberry
The best glasses are those with a capacity of 250–300 ml. Serve on coasters, as the dishes will be hot. Additionally, you can add a fresh sprig of rosemary or a slice of fresh ginger to enhance the aroma (optional).

Portions for children and a non-alcoholic version

10

For children and those avoiding alcohol, serve the version without cider (omit step 7). Make sure the drink is not too hot — the best serving temperature is around 55–65°C.

Ingredients: Apple juice
If you plan to prepare the drink in advance, remove the pot from the heat and reheat slowly before serving — do not allow it to boil.

Fun Fact

💡

Heated fruit drinks with spices have a long tradition in Europe — hot cider is a variant of the beverage that has appeared in various forms at Christmas markets for centuries, especially popular in the cooler climates of Northern and Western Europe.

Best for

Święta Bożego Narodzenia chłodne jesienne i zimowe wieczory jarmarki i spotkania towarzyskie

Tips

🍽️ Serving

Serve in clear glasses for hot drinks, decorated with a slice of orange and a cinnamon stick. You can add 1–2 baked apple pieces and a few cranberries to each cup. When serving for adults, suggest adding 15–30 ml of rum or brandy per serving for personal seasoning.

🥡 Storage

Store in the refrigerator in a closed container for up to 48 hours. To reheat, warm slowly over low heat, avoiding boiling (about 60–70°C). If the drink contains alcohol, reheat for a shorter time to preserve the aroma. The fruit in the drink can be served again or used as a topping for oatmeal.

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