Adapted from "The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen" by Laurey Masterton
In this mulled cider recipe, apple cider is simmered with orange, honey, cloves, and cinnamon, then given a mild boozy kick from amontillado sherry added just before serving. Keep this sweet-smelling punch warm in a slow cooker at a holiday party or winter cocktail party.
What to buy: Amontillado sherry, made in the town of Jerez in southwestern Spain, is aged longer than fino (or dry) sherries. It has a nutty, sweet flavor and is darker in color. You can find amontillado sherry in the wine section of well-stocked grocery or liquor stores or online.
Special equipment: For this recipe, you’ll need butcher’s twine and a piece of ultrafine woven cheesecloth, which can be purchased at cooking supply stores or online.
4 (3-inch) cinnamon sticks
2 tablespoonswhole cloves
1 gallonapple cider or unfiltered apple juice
1 medium orange, sliced into thin rounds
8 ouncesamontillado sherry
Place the cinnamon and cloves in a piece of cheesecloth, tie the bundle tightly with butcher’s twine, and place it in a large pot.
Add the cider or juice, orange slices, and honey and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the flavors have blended, about 1 hour.
Remove the spice bundle and discard. Stir in the sherry and serve.