Spiced Cider Recipe

Thank you Barb for another great fall recipe! 



I just add all of this to the ½ gal and stick it back in the fridge. It takes about 2-3 days before it’s good and flavored (that extra ground cinnamon is to tide you over if you can’t wait that long). When we’re ready to drink it, I just pour it through a tea strainer over a glass and put back whatever spices wind up in the strainer.

This could be served warm or even just room temp. I hesitate to heat it too much because the raw cider is so good for you, it seems a shame to cook it.

Recipe by Kelly the Kitchen Kop at