Like any good witch, my spooky cider is usually made up of a bit of this and a bit of that. Each year it changes depending on the ingredients I have around my haunted house and the particular flavour I'm trying to conjure up. This year I decided to scribble some notes as I stirred my brew so you might be able to fill your own cauldron with spooky cider too.
This wicked recipe is easily doubled if you are serving a crowd. And for grown-up ghouls, a cup of red wine would be an excellent addition.
Makes 3-1/2 cups (3-4 servings)
1-1/2 cups (375 mL) apple juice
1-1/2 cups (375 mL) water
1 navel orange
1 large pomegranate
1/4 cup (60mL) liquid honey
1 cinnamon stick
10 whole cloves
Pour the apple juice and water into a large saucepan. Holding the orange over the saucepan, zest the peel and add it to the saucepan. Squeeze in the orange juice. Using a sharp knife, score the pomegranate horizontally, cutting just through the skin. Twist the pomegranate to pull it apart. Holding one pomegranate half at a time over the saucepan, whack the back with a large heavy spoon to eject the seeds (it may help to gently squeeze each half as you go). Skim off and discard any white pomegranate membrane from the saucepan (it's okay if you can't quite get it all). Stir in the honey. Drop in the cinnamon stick and whole cloves. Bring to a boil over high heat. Lower heat to medium low and simmer, covered, for 10 minutes (this is when the house smells amazing). Strain the cider by pouring it through a fine mesh sieve over a heat-proof container. Serve hot.
What special recipes are part of your Halloween traditions?