Cranberry-Pomegranate Cider

Nothing cures the holiday chills like a nice hot glass of cider. Traditionally at this time of year, we are accustomed to seeing apple cider recipes all over the internet, but what about those of us who are allergic to apples?

10 Servings

30 minutes

  • 3/4 cup organic cane sugar

  • 1/4 cup fresh lemon juice

  • 1/2 cup fresh orange juice

  • 1/2 cup pomegranate seeds

  • 4 cinnamon sticks

  • 1 tablespoon whole cloves

  • 4 cups water

  • 16 ounces 100% cran-pomegranate juice

  • 1-8x8 square, double folded cheesecloth

  • 1 ft of kitchen twine

  • 1 cup rum (optional)

  • Garnish (optional)-cinnamon sticks and citrus slices

  1. Wrap cinnamon sticks and cloves in an 8x8 piece of double folded cheesecloth and tie up the top with a piece of string.

  2. In a 3 quart boiler, add sugar, water cran-pom juice, orange juice. Turn pot on medium-high heat and add in spice bag and cover. Bring pot to a boil, stirring occasionally.

  3. Reduce heat and simmer uncovered for 10 minutes. Remove the spice bag from the pot and set aside. Stir in pomegranate seeds. Allow to cool for 5 minutes on stove before pouring into temperature safe glassware.

  4. Add cinnamon sticks and lemon or orange slices to the glass for extra garnish. Feel free to sip your cider from the cup, or straight from your cinnamon stick straw!

Slow Cooker

  1. Add sugar, water, pomegranate juice, lemon juice, orange juice, and spice bag to a slow cooker and cook on low for 2 to 4 hours. Add in pomegranate seeds and citrus slices just before serving.

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