Doc's Draft Cranberry Spice Cider Recipe

Combine liquids and fruit

In a large pot or Dutch oven, pour in 8 cups unsweetened apple cider. Add 1 cup fresh or frozen cranberries and the brown sugar. Zest the orange directly into the pot, then cut and add the orange juice (from 1 orange). Stir to combine.

Add aromatics

Add the prepared spices and aromatics (see 'Spices & Aromatics' section) to the pot.

Place 3 whole cinnamon sticks, 10 whole cloves, 8 allspice berries, 2 star anise, and 1 inch of sliced fresh ginger into the pot with the cider. If you prefer an easier cleanup and clearer cider, put the whole spices and ginger in a small piece of cheesecloth or a spice bag and tie it closed before adding.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low to maintain a very gentle simmer — do not boil vigorously to avoid evaporating the cider and clouding the flavor.

Allow the cider to simmer, uncovered or partially covered, for 25–30 minutes. During this time the cranberries will burst and the spices will infuse the liquid. Stir occasionally and press any floating cranberries gently against the pot with the back of a spoon to release more flavor.

After 25–30 minutes, taste the cider and adjust sweetness if needed — add up to 2 more tablespoons brown sugar if you prefer it sweeter. If you used a spice bag, remove and discard it now. If spices were loose, use a slotted spoon to remove the larger pieces (cinnamon sticks, star anise).

Stir in 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and a pinch of salt. The lemon brightens the flavors and the salt enhances sweetness.

Strain the cider through a fine-mesh sieve or cheesecloth into a clean pot or heatproof pitcher to remove cranberry solids and any small spice fragments for a smooth finished drink. Press solids gently to extract as much liquid and flavor as possible, then discard solids.

Keep the cider warm until serving, either over a very low burner or in a slow cooker set to warm. To serve, ladle into mugs and garnish each with a slice of orange and a few fresh cranberries. Optionally float a cinnamon stick in each mug for presentation and extra aroma.

Leftover cider can be refrigerated up to 4 days in an airtight container and reheated gently before serving.