Spiced Cranberry Pear Cider

It has been a busy weekend with a holiday brunch at home, lot of baking and cooking. With the weather being very cloudy and gloomy, I couldn’t get a chance to take photos of the food or even the cookies. I saved a few, hopefully the sun will be out tomorrow and I can take come decent photos.

Today’s Cranberry-Pear cider recipe is from Vegetarian times magazine and I made it for the brunch yesterday. It is spiced with ginger & cinnamon and is served warm which is perfect for the chilly weather and also for the sniffles and coughs.

Recipe adapted from Vegetarian Times magazine:

Spiced Cranberry Pear Cider

Yum

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• Coursedrink
• Cuisineamerican

Servings	Prep Time
34 serving	10 minutes

Cook Time

20 minutes

Servings Prep Time 34 serving 10 minutes

Cook Time 20 minutes

Spiced Cranberry Pear Cider Yum Print Recipe Coursedrink Cuisineamerican Servings Prep Time 34 serving 10 minutes Cook Time 20 minutes Servings Prep Time 34 serving 10 minutes Cook Time 20 minutes

Ingredients

• 2 cups Cranberries - , fresh or frozen
• 1 cup Pear Pear Juice or Cider
• ¼ cup Sugar -  (adjust as per taste)
• 2 Cinnamon " Stick - long piece
• 2 ¼ Ginger " - slices, crushed
• Vanilla bean - ¼ bean , split
• 1 Pear - medium, peeled, cored and diced into small cubes (optional)

Servings: serving

Instructions

1. Combine cranberries, ginger, cinnamon stick and 2 cups of water in a medium saucepan. Bring the mixture to a simmer, lower the heat to medium-low and simmer for 10 minutes.
2. Remove ginger and cinnamon stick and set aside.
3. Strain the cranberry mixture into another saucepan, pressing down on the solids to extract all liquid -- you should have about 2 cups of liquid.
4. Return the reserved ginger and cinnamon stick to the cranberry juice. Add the pear juice/ cider, sugar and vanilla bean. This is a great time to check the taste and adjust the taste by adding more juice or sugar.
5. Bring the mixture to a simmer and reduce the heat to medium-low and simmer for 10 minutes.
6. Remove the ginger and cinnamon stick and vanilla bean. Add the diced pears (if using) and remove from heat. Serve warm.

Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: December -- Week 3'. 

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