Hot Spiced Cranberry Cider is a cozy, warming drink made with tart cranberry juice, apple cider, orange, and fragrant spices. Simmering the ingredients together creates a bright, fruity flavor balanced by cinnamon, cloves, and maple syrup, with the orange adding a fresh citrus note.
This easy stovetop drink is ideal for fall and winter gatherings because it can be prepared in one pot and kept warm for serving. The cider is gently infused rather than boiled, which helps preserve its fresh fruit flavor and keeps the spices from becoming harsh.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Additional Time: 10 minutes
- Total Time: 45 minutes
- Yield: About 8 cups
- Servings: 8
- Category: Drinks
- Cuisine: American
- Cooking Method: Stovetop
- Difficulty: Easy
What Makes This Recipe Work
- Apple cider softens the cranberry's tartness: Its natural sweetness gives the drink a rounded fruit flavor.
- Whole spices provide a warm aroma: Cinnamon, cloves, and star anise infuse the cider without leaving a gritty texture.
- Fresh orange adds brightness: Orange slices contribute citrus aroma and help balance the rich spice notes.
- Maple syrup provides adjustable sweetness: A small amount smooths the tart cranberry flavor without overpowering the fruit.
- Gentle simmering develops flavor: Heating slowly allows the spices and fruit to infuse while avoiding a harsh, overcooked taste.
Tools for This Recipe
- 4-quart saucepan or Dutch oven
- Fine-mesh strainer
- Ladle
- Heatproof mugs or glasses
- Citrus peeler or vegetable peeler, optional
Ingredient Notes
- ■ Apple cider: Fresh apple cider gives the drink a naturally fruity, full-bodied flavor.
- ■ Unsweetened cranberry juice: Provides concentrated tart cranberry flavor and lets you control sweetness.
- ■ Maple syrup: Balances the cranberry's acidity while adding subtle caramel notes.
- ■ Whole spices: Easy to strain before serving; ground spices may leave sediment.
- ■ Orange: Fresh orange adds acidity and aroma; strips of orange peel can be used instead.
Step-by-Step Method
- Combine the cider and cranberry juice. Pour the apple cider and unsweetened cranberry juice into a 4-quart saucepan or Dutch oven. Add the sliced orange, cinnamon sticks, cloves, and star anise.
- Add the sweetener. Stir in the maple syrup and optional ground cinnamon. Place the pot over medium heat and stir until the maple syrup is fully incorporated.
- Heat gently. Warm the mixture until it is steaming and just beginning to form small bubbles around the edges, but do not bring it to a rolling boil. Reduce the heat to low.
- Infuse the spices. Cover loosely and let the cider gently simmer for 20–25 minutes. Stir once or twice during cooking. The drink should become deeply aromatic, with the orange and spices clearly noticeable.
- Add the vanilla. Remove the saucepan from the heat and stir in the vanilla extract. Taste carefully and add a little more maple syrup if the cranberry flavor is too tart.
- Strain the cider. Pour the hot cider through a fine-mesh strainer into a heatproof pitcher or another saucepan, removing the orange slices and whole spices. If serving directly from the pot, simply remove the spices and fruit with a slotted spoon.
- Rest briefly before serving. Let the strained cider stand for about 10 minutes so it is comfortably hot rather than scalding. The flavor will also settle slightly during this time.
- Garnish and serve. Ladle the warm cider into heatproof mugs. Garnish with optional fresh cranberries, orange slices, and cinnamon sticks. Serve hot.
Make-Ahead and Storage Notes
- Store cooled cider in an airtight container in the refrigerator for up to 4 days. Remove the fruit and whole spices before refrigerating.
- To make ahead, prepare the cider up to 2 days in advance, strain it, and refrigerate. Reheat gently in a saucepan or slow cooker.
- The cider can be frozen in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
FAQ
Can I use cranberry juice cocktail instead of unsweetened cranberry juice?
Yes. Cranberry juice cocktail will make the cider sweeter, so start with little or no maple syrup and adjust after heating.
Can I make Hot Spiced Cranberry Cider in a slow cooker?
Yes. Combine all the ingredients except the vanilla in a slow cooker and heat on low for about 2 hours.
Can I make this cider less tart?
Yes. Add maple syrup gradually until the cranberry flavor is balanced to your taste.
Can I make this drink without star anise?
Yes. Simply omit it.
Can I serve Hot Spiced Cranberry Cider cold?
Yes. Cool the finished cider completely, refrigerate it, and serve over ice.
Ingredients
Method
Method
- Pour the apple cider and unsweetened cranberry juice into a 4-quart saucepan or Dutch oven. Add the sliced orange, cinnamon sticks, cloves, and star anise.
- Stir in the maple syrup and optional ground cinnamon. Place the pot over medium heat and stir until the maple syrup is fully incorporated.
- Warm the mixture until it is steaming and just beginning to form small bubbles around the edges, but do not bring it to a rolling boil. Reduce the heat to low.
- Cover loosely and let the cider gently simmer for 20–25 minutes. Stir once or twice during cooking. The drink should become deeply aromatic, with the orange and spices clearly noticeable.
- Remove the saucepan from the heat and stir in the vanilla extract. Taste carefully and add a little more maple syrup if the cranberry flavor is too tart.
- Pour the hot cider through a fine-mesh strainer into a heatproof pitcher or another saucepan, removing the orange slices and whole spices. If serving directly from the pot, simply remove the spices and fruit with a slotted spoon.
- Let the strained cider stand for about 10 minutes so it is comfortably hot rather than scalding. The flavor will also settle slightly during this time.
- Ladle the warm cider into heatproof mugs: Garnish with optional fresh cranberries, orange slices, and cinnamon sticks. Serve hot.
