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Photo by Russell French

Hot Buttered Apple Cider

Two cool-weather favorites meld into one in this brandy-spiked warmer.


1/2 gallon fresh apple cider

2 small navel oranges, halved and thinly sliced

4 oz. butter

1/2 cup brown sugar

10-12 cinnamon sticks

2 cups apple brandy

Tools: saucepan, wooden spoon, ladle

Glass: punch or snifter

Garnish: orange wheel and cinnamon stick


In a large saucepan over medium heat, melt the butter and add orange slices and brown sugar, cooking until slices caramelize. Add remaining ingredients, except apple brandy, and stir until hot. Remove from heat, stir in apple brandy and pour into glasses. Serves 8.


Reprinted with permission from Drinking in Maine by Michael S. Sanders. Published by Table Arts Media, 2012.




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