November 4, 2009
On the Rocks: Pumpkin Cider.
I’m so glad the season for hot drinks has arrived again. I’m all about this Pumpkin Cider.
– 1 Tbsp butter or margarine
– 1 Tbsp sugar
– 12 1-inch cubes pumpkin or butternut squash
– 64 oz fresh apple cider
– 12 whole cloves
– 6 whole star anise
– 3 cinnamon sticks
– 12 oz dark rum
– 12 oz calvados or applejack
Melt the butter in a saucepan and add the sugar and pumpkin. Sauté the pumpkin, turning, until caramelized on all sides. If you feel the pumpkin cubes softening, remove the pan from the heat to keep them from overcooking. Stir in all the remaining ingredients except the liquor. Reduce the heat and simmer until hot; stir in the rum and calvados or applejack, ladle into warmed mugs and grate fresh nutmeg over the top. Serve. Yields 12 7-ounce servings.
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cocktails
– 1 Tbsp sugar
– 12 1-inch cubes pumpkin or butternut squash
– 64 oz fresh apple cider
– 12 whole cloves
– 6 whole star anise
– 3 cinnamon sticks
– 12 oz dark rum
– 12 oz calvados or applejack
Melt the butter in a saucepan and add the sugar and pumpkin. Sauté the pumpkin, turning, until caramelized on all sides. If you feel the pumpkin cubes softening, remove the pan from the heat to keep them from overcooking. Stir in all the remaining ingredients except the liquor. Reduce the heat and simmer until hot; stir in the rum and calvados or applejack, ladle into warmed mugs and grate fresh nutmeg over the top. Serve. Yields 12 7-ounce servings.
missrantsypants
November 12, 2009 at 5:37 pmYum.
I need some of this, this winter!