I’m strongly on the record as not being into hot alcohol. But for whatever reason, this spiked apple cider is an exception…probably in part because the alcohol doesn’t come through really heavily, but also because the combination of port and cranberries intrigued me.
This is a really great low-ABV option, as the only alcohol is coming from the port (which isn’t all that high-proof to begin with). I’ll admit that I’m intrigued by the idea of adding some bourbon for more of a boozy punch.
The original recipe from Floating Kitchen is for four people, but I’ve adjusted this for two (or one, if you’re me and don’t feel share-y). I mean, who’s going to have just one?!
Making this apple cider with port is incredibly easy…I whipped it up while prepping dinner for a horde.
In a medium saucepan over medium heat, add the apple cider, orange slices, cranberries, cinnamon sticks and star anise. (Note, on my stove this was more like medium-low, as my burners are hella-intense.)
Simmer for 10-15 minutes on low. The cranberries should have popped open and the spices fragrant. Stir in the port and simmer until just warmed (1-2 minutes).
Remove the saucepan from the heat and serve in mugs or heat-proof glasses. A mug would have made more sense, but I couldn’t resist putting it in these adorable kitty cocktail glasses!
This has been the perfect sip during this wave of frigid weather!
Other great cold weather cocktails you’ll love:
- Spiced Pear Bourbon Cocktail
- “43 Flip”: Creamy Whiskey Cocktail with Licor 43
- Black Raspberry Irish Coffee
- “Preservation Punch” Whiskey Cocktail
- Bourbon Milk Punch Cocktail
- Rye Port Manhattan Cocktail
Original recipe from Floating Kitchen
Pin for later!
- 2 cups of fresh apple cider
- A few slices of fresh orange, thinly sliced
- 1/4 cup of fresh cranberries (frozen are okay)
- 1 cinnamon stick
- 1 whole star anise
- Generous 1/3 cup of ruby port (between 1/3 and 1/2 cup)
- Add the apple cider, orange slices, cranberries, cinnamon sticks and star anise to a medium saucepan set over medium heat.
- Simmer for 10-15 minutes on low. The cranberries should have popped open and the spices fragrant.
- Stir in the port and simmer until just warmed (1-2 minutes). Remove the saucepan from the heat and serve in mugs or heat-proof glasses.
I haven't tried it yet but I'm tempted to add a little bourbon to punch up the booze a bit.
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