“This tastes like sour orange,” my husband tells me as he sips his drink, the newly invented spiced sour orange cider.
The drink didn’t start that way, but the more I sip it, the more I agree — and the more I can get behind a sour orange holiday. Plus, I like how “spiced sour orange cider” sounds.
I’m a fan of Chef Justin at Fresh from Florida, although I have real concerns about what “Fresh from Florida” means for life in the Everglades. I’ve tried several of his recipes, and without fail I enjoy them quite a bit.
When he sent a Thanksgiving email, in it he included a recipe for Florida Orange-Cinnamon Cider, and I tucked it aside until I had a free afternoon.
Today I had that free afternoon, although making spiced sour orange cider took all of 10 minutes. I adapted it because it didn’t smell or look the way I wanted it to look or smell, and my results are likely different than what he intended, but I’m happy, and if you like sour orange things, I think you will be, too. With apologies to Chef Justin…
Spiced Sour Orange Cider Ingredients
4 cups (Florida) orange juice (I used Uncle Matt’s; please do not use Minute Maid or Tropicana — and here’s why)
4 cups apple cider (I used Trader Joe’s)
2 (Florida) oranges, sliced (I used Valencia because they’re juicy)
1/4 c. black mangrove honey
1 lemon, sliced thin
2-5 sticks cinnamon
2 Tbsp. cinnamon
16-20 whole cloves
Dried and sweetened orange slices
Optional: Bacardi 151
- Bring everything but rum and honey to a boil, then simmer 5 minutes
- Add honey; stir
- Serve in glasses
- Add one shot rum (optional) to each drink
- Garnish with orange slices
- After the first few sips, put garnish in drink to mellow tartness at the end
Did you make spiced sour orange cider? Tell me what you thought; I love to hear from readers! Happy whatever makes you happy this season!