Tiny New York Kitchen: Orange Pomegranate Cider

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By Victoria Hart Glavin of Tiny New York Kitchen

It’s defiantly feeling like apple cider season. Gallons of it are showing up at farmers’ markets, grocery stores, and seasonal celebrations. With a few simple ingredients, you can transform this traditional fall drink into a festive treat.

7 Cups Apple Cider
1 1/2 Cups Orange Juice (No Added Sugar)
1 Cup Pomegranate Juice (No Added Sugar)
3 Cinnamon Sticks
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
Orange Slices For Garnish (Optional)

In large-size saucepan, over a medium-high heat, combine apple cider, orange juice, pomegranate juice, cinnamon sticks, nutmeg, and cloves.  Bring mixture to a simmer and cook for 35 minutes. Remove from heat and remove cinnamon sticks. Ladle into mugs and garnish with orange slices. Serve warm. Serves 9

Prep Time: 10 Minutes
Cook Time 35 Minutes
Total Time: 45 Minutes
Makes 9 Cups

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.