Osb Cideworks Seasonal Recipe

Combine liquids

In a large saucepan or pot, combine 6 cups fresh apple cider, 1 cup dry hard apple cider (if using), and 1 cup water. Place over medium heat.

Add seasonings

Add 2 tablespoons brown sugar, 2 tablespoons maple syrup, and 1 tablespoon honey to the pot. Stir gently to dissolve the sugars as the liquid warms.

Spice aromatics

Add 6 whole cloves, 6 whole allspice berries, 2 cinnamon sticks, 2 star anise, and the 1-inch sliced fresh ginger to the pot. Bring the mixture just to a gentle simmer (do not boil) over medium-low heat.

Add citrus and apples

Add the thinly sliced orange, half a thinly sliced lemon, and the sliced apple to the simmering cider. Lower heat to maintain a gentle simmer.

Simmer to infuse

Let the cider simmer gently, uncovered or partially covered, for 20 to 25 minutes so the fruit and spices impart flavor. Stir occasionally and skim any foam that forms on top.

Strain and finish

Remove the pot from heat. Using a fine mesh strainer, strain the cider into a heatproof pitcher or another pot to remove spices and fruit solids. Press gently on fruit to extract juices but avoid forcing through solids into the liquid.

Add vanilla and bitters

Stir in 1 teaspoon vanilla extract and, if desired, 4 dashes of aromatic bitters. Taste and adjust sweetness with additional maple syrup or honey (add 1 teaspoon at a time) if needed.

Chill or serve warm

For a warm seasonal cider: ladle into mugs, garnish each with a cinnamon stick and a sprig of rosemary or mint, and serve immediately. For a cold or sparkling version: cool to room temperature, refrigerate until cold (about 1–2 hours), then top each glass with sparkling water (about 1/4 cup per serving) and serve over ice with garnish.

Serve portion: divide the finished cider into 6 equal servings. If you used alcoholic cider, notify guests of alcohol content. Optionally add a splash of sparkling water per serving for fizz and a fresh herb sprig plus a cinnamon stick for presentation.

Storage: Refrigerate leftovers in a sealed container for up to 4 days. To reheat, warm gently on the stovetop until steaming but not boiling. If you chilled the batch and want to revive aroma, add a cinnamon stick while reheating.