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Raspberry-Ginger Cider

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Raspberry-Ginger Cider
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 10
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Tangy ginger complements this warm ruby-red, double-fruit punch.

Ingredients

1
bag (10 oz) frozen organic red raspberries
1
bottle (64 oz) apple cider (8 cups)
2
tablespoons honey
2
cinnamon sticks
1
piece (1 1/2 inches) gingerroot, peeled, thinly sliced
3
thin slices orange, cut into quarters if desired

Directions

  • 1 Reserve 1/2 cup frozen raspberries for garnish; set aside.
  • 2 In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and gingerroot to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes.
  • 3 Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.
Tips  

Raspberries provide vitamins and minerals to foods they adorn. They make a nice red color splash in fruit salads, baked goods and party punch.

Loosely wrap leftover fresh gingerroot and refrigerate it for up to 2 weeks. For longer storage, freeze peeled gingerroot. Frozen gingerroot can be used without being thawed. Grate or finely chop the amount needed and return the remainder to the freezer.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
0%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
270mg
8%
Total Carbohydrate
31g
10%
(
Dietary Fiber
2g
10%
,
Sugars
24g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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