Ruby Red Spiced Cider

• 6 Red Zinger tea bags
• 4 cinnamon sticks
• 20 whole cloves
• 4 allspice berries, crushed
• 1 2-inch piece fresh ginger, peeled, thinly sliced
• 3 tablespoons packed light brown sugar
• 8 cups apple cider
• 2 cups cranberry juice
• 1 cup rum, optional

1. Put tea bags, cinnamon, cloves, allspice berries, ginger and brown sugar in a large heatproof container. Pour 4 cups of boiling water over tea and spices. Stir well. Let steep until liquid has cooled to room temperature, 2 hours. Strain into a pitcher; add cider and juice. Discard tea bags and spices.
2. If serving cold, place covered pitcher in refrigerator, chill until cold and serve over ice. If serving warm, pour into a slow cooker, cover and cook on low until warm, about 2 hours. Add rum to cooker, if desired, or add 1 Tbsp. rum each to individual glasses. Alternately, heat spiced cider in a large pot over low heat until warm and serve.

red zinger, cinnamon sticks, cloves, berries, fresh ginger, brown sugar, apple cider, cranberry juice, rum

Taken from www.myrecipes.com/recipe/ruby-red-spiced-cider (may not work)