January 11th, 2013
Recipe and styling by Paula Bowman
In a small square of cheesecloth or a loose-leaf tea ball infuser, combine cloves, star anise (if desired) and allspice; tie or close securely and place in saucepan. Add apple cider, pomegranate juice, cinnamon, orange slices and honey; bring to boil over medium heat. Cover, reduce heat to low and simmer gently for 20 minutes. For a stronger spiced cider, let steep up to 2 hours.
Discard allspice mixture, cinnamon sticks and orange slices, add rum or Calvados (if desired), stir and serve ladled into mugs with cinnamon sticks as garnish. Cider can be served hot from the stove or kept warm in a slow cooker, set on low.