Warm Spiced Cranberry Cider

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  • 1 medium navel orange, skin left on, cut into large chunks
  • 3 cups cider
  • 4 cups cranberry juice cocktail
  • 2 sticks cinnamon
  • 2 teaspoons light brown sugar
  • 8 cinnamon sticks for garnish
  • 8 thin orange slices for garnish


  1. Put orange chunks in a food processor fitted with a metal blade or a blender, and pulse several times until coarsely chopped, or coarsely chop with a knife by hand.
  2. Place chopped orange, cider, cranberry juice cocktail, 2 cinnamon sticks and brown sugar in a large, heavy saucepan over medium-high heat. Cook, stirring often, until hot, 8 to 10 minutes.
  3. Using a large sieve, strain mixture and return to saucepan. (If not using immediately, cool, cover and refrigerate for up to 1 day.
  4. Reheat before serving. Cider can also be frozen, defrosted and reheated.)
  5. To serve, pour into mugs or cups and garnish each serving with 1 cinnamon stick and 1 orange slice.

Serves 8.