Ingredients:
- 1 gallon cider
- 8 cinnamon sticks, broken up
- 10 to 14 whole allspice
- 18 to 20 whole cloves
- cinnamon sticks
Preparation:
Put allspice and cloves into a tea ball or cheesecloth bag. In a 6-quart kettle, bring cider, broken cinnamon sticks, and allspice and cloves to a boil. Simmer for 30 minutes. Remove spices; refrigerate cider until needed, then reheat for serving. Garnish with small apples, if desired, and place a cinnamon stick stirrer in each mug of hot cider. Makes 16 cups.
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