Cider Six Twisted Ways

• 2 quarts apple cider
• 14 cup brown sugar
• 15 whole cloves
• 10 whole allspice
• 2 (3 inch) cinnamon sticks
• 3 (2 inch) lemon peel strips or 3 (2 inch) orange strips
• 8 tablespoons low-fat vanilla ice cream
• 3 (5 inch) fresh rosemary sprigs
• 12 vanilla bean, split lengthwise
• 2 cups pomegranate juice
• 2 cups unsweetened cranberry juice or 12 cup cranberries

1. Main Directions: Place whole cider spices in a zip-top plastic bag and give them a firm whack with a rolling pin, mallet or skillet to crush them.
2. Combine cider and sugar in a large saucepan, stirring until sugar dissolves.
3. Add crushed spices from plastic bag and bring to a boil.
4. Reduce heat to medium and simmer 15 minutes.
5. Strain through sieve, discard solids and serve warm.
6. To keep warm for awhile, transfer to a warm Crockpot.
7. Citrusy Spiced: Use a vegetable peeler to shave sections of rind from lemon or orange (leaving the white pith behind), and add them to the cider while it simmers.
8. Apple Cider Nog: After pouring cider into individual cups, top each with a tablespoon of low-fat vanilla ice cream and serve immediately.
9. Rosemary: Stir in the sprigs of fresh rosemary before the cider begins to boil.
10. Pomegranate-Vanilla: add vanilla bean before cider begins to boil.
11. Add pomegranate juice at beginning of simmer.
12. Cranberry-Apple: add cranberry juice or fresh cranberries at beginning of simmer.
13. Remember to strain after adding additional ingredients per main recipe.

apple cider, brown sugar, cloves, allspice, cinnamon sticks, orange strips, lowfat vanilla ice cream, rosemary sprigs, vanilla bean, pomegranate juice, cranberry juice

Taken from www.food.com/recipe/cider-six-twisted-ways-343800 (may not work)