Martha Stewart Apple-Pie Spiced Cider

Martha Stewart apple-pie spiced cider is a warm, fragrant drink with apple cider, brown sugar, cinnamon sticks and ground spices that comes together in 15 minutes. Save this easy fall drink for holiday entertaining, cozy winter nights or a Thanksgiving gathering, because it simmers in one saucepan.

Stir the brandy in only after the pot comes off the heat, because that keeps the alcohol from burning off. Add it over the flame and you lose the warming kick that makes the cider feel festive.

Martha leans on ground spices instead of whole ones, so there is nothing to strain before you ladle the cider into mugs. She also grates fresh nutmeg, which tastes far deeper and spicier than the pre-ground kind.

Martha Stewart Apple-Pie Spiced Cider

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

130

kcal

Apple cider simmers gently with brown sugar and warm spices until it tastes like a slice of apple pie in a mug. It stays smooth and ready to ladle, with a cinnamon stick for stirring.

Ingredients

• 1 1/4 quarts apple cider
  

• 3 tablespoons firmly packed light-brown sugar
  

• 7 whole cinnamon sticks, (6 sticks for garnish)
  

• 1 teaspoon ground allspice
  

• 1/2 teaspoon ground ginger
  

• Freshly grated nutmeg
  

• Ground cloves
  

• Salt
  

• 1/2 cup Calvados, or other brandy (optional)
  

Directions

• Simmer the cider: Whisk 1 1/4 quarts apple cider, 3 tablespoons light-brown sugar, 1 cinnamon stick, 1 teaspoon ground allspice and 1/2 teaspoon ground ginger in a medium saucepan. Add a little freshly grated nutmeg, a pinch of ground cloves and a pinch of salt, then bring to a simmer over medium-low heat.
• Remove the cinnamon: Take the pot off the heat and fish out the cinnamon stick. If you want it spiked, stir in 1/2 cup Calvados or other brandy now, so the alcohol stays in the cider.
• Serve in mugs: Ladle the cider into mugs. Then tuck a fresh cinnamon stick into each one as a garnish, using the 6 sticks you set aside.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bourbon or rum instead of brandy?

Yes, use an equal amount, 1/2 cup, of bourbon, rye or dark rum in place of the Calvados. Stir it in after the pot leaves the heat, because it keeps more of the warming alcohol.

How long does leftover spiced cider keep?

It keeps in the fridge for up to 3 days. Warm it back up in a saucepan for a hot mug, or pour it over ice and drink it cold. You can also use it as the base for an apple-cider float.

Is it safe for kids and pregnant guests?

Fresh-pressed orchard cider is not pasteurized, so skip it for very young children, pregnant women and anyone with a weak immune system. Pasteurized cider from the grocery store is the safer pick, and you can leave out the brandy.

Do I need to strain the cider before serving?

No, because the recipe uses ground spices that dissolve into the cider. Just remove the one cinnamon stick that simmered in the pot and ladle the cider straight into mugs.

Why use freshly grated nutmeg?

Pre-ground nutmeg loses its flavor quickly and tastes flat next to the real thing. A microplane grates it in seconds, and whole nutmeg keeps for years in an airtight container.