If you’ve ever wondered what fall would taste like in a glass, then here’s your answer. Molasses adds dark-sweet undertones to apple cider, and fresh ginger adds a spicy heat. You might see molasses labeled “unsulphured” or “blackstrap” at the grocery store. Either will work well here, but blackstrap tends to be more bitter. Rum is a perfect pairing since it’s made from sugarcane—just like molasses. Adding the rum at the end ensures the alcohol doesn’t burn off during cooking.

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Credit: Caitlin Bensel

Recipe Summary

hands-on:
5 mins
total:
30 mins
Yield:
4 cups (serves 8)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring cider, molasses, cinnamon, ginger, and orange quarters to a simmer in a medium saucepan over medium-high. Cover and reduce heat to low. (Do not allow liquid to boil.) Simmer until flavors are blended, 20 to 25 minutes. Remove from heat; pour through a fine wire-mesh strainer into a bowl or heatproof pitcher, and discard solids. Stir in rum, and serve warm.

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Nutrition Facts

114 calories; carbohydrates 20.6g; sugars 18.6g; sodium 15.4mg.
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