For the Cider 1/2 gallon apple cider 1 1/2 cups fresh cranberries 2-inch piece ginger, sliced into thin coins 2 (3-inch) cinnamon sticks, broken apart 5 whole allspice 5 whole cloves Peel from 1 orange 1/2 to 3/4 cup bourbon (optional)
For Garnishing Fresh cranberries Orange slices Cinnamon sticks
Combine all the cider ingredients in a large saucepan. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
I like to ladle and serve the cider straight out of the pot, along with some of the stewed cranberries, but you can also strain before serving.
Garnish with fresh cranberries, an orange slice or a cinnamon stick. (I simmer the cider with cassia cinnamon, as it’s stronger and spicier, but garnish with ceylon cinnamon, which is milder, more citrusy, and comes in 5-inch quills.)