Emergency Hot Buttered Cider Recipes

Steps:

• In the sleeve of a slow cooker, combine the cider, brown sugar, and orange halves. Cook on low for 2 hours.
• Stir together the butter and pumpkin pie spice in a small bowl. Cover and refrigerate until ready to use.
• Pour the hot cider into mugs and top with a spoonful of the flavored butter. For adults, pour 1 ounce of brandy into each mug.

Steps:

• Rinse out and squeeze out 12-inch square of cheesecloth. Wrap ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in cheesecloth. Using piece of kitchen twine, tie into packet.
• Pour cider into large nonreactive saucepan and add spice bundle. Bring to simmer over medium-low heat, stirring occasionally.
• Ladle cider into warmed mugs. Add dry cinnamon stick to each mug and spike with Calvados or Applejack, if desired. Top each with pat of butter. Serve hot.

Steps:

• In a large saucepan, combine the cider and orange slices. Place the allspice, cloves, cinnamon sticks and orange peel on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. , In a small bowl, combine the brown sugar, butter and cinnamon. Discard spice bag. Ladle cider into mugs; dot with butter mixture.

Steps:

• In a 4-qt.
• crockpot, stir together all but 4 packets of cider mix and rum.
• Add water to top of crockpot.
• Cook on high until hot, then reduce to low.
• MUST KEEP COVERED or it WILL lose alcohol content!
• Reserve last 4 packets of cider mix for kids and/or designated drivers.

Steps:

• Rinse and squeeze out a 12-inch square of cheesecloth.
• Wrap the ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in the cheesecloth.
• Using a piece of kitchen twine, tie it into a packet.
• Pour the cider in a large nonreactive saucepan and add the spice bundle.
• Bring to a simmer over med-low heat, stirring occasionally.
• Ladle the cider into warmed mugs.
• Add a dry cinnamon stick to each mug, and spike with Calvados.
• Top each with a pat of butter.
• Serve hot.

Steps:

• Beat butter and brown sugar until blended; beat in honey and spices. Transfer to an airtight container. Store in refrigerator up to 2 weeks.To prepare hot cider: Place 1-1/2 teaspoons buttered cider mix in a mug. Stir in hot cider and, if desired, brandy.

Steps:

• Heat cider in a pot with cinnamon, allspice berries, cloves, and vanilla bean.
• Add brown sugar and candies (if using) and stir until dissolved.
• Keep mixture below a boil at just a light simmer.
• Remove cinnamon stick after 15 to 30 minutes.
• Add cider vinegar.
• Serve in mugs with a pat of butter added to each mug.