Combine apple pie filling, apple cider, brown sugar, cinnamon sticks, and nutmeg in a medium saucepan over medium heat. Bring to a simmer. Simmer 5 to 10 minutes, or until thickened and bubbly.
Who needs mulled wine when you have Jeff’s Burgundy Apple Cider? It’s filled with apple pie filling, brandy, and red wine.
To get more of Beard Behind the Bar, and get all of Jeff’s cocktail creations, go to HSTV.com.
Servings and Ingredients
|1||(20 oz) can Hy-Vee apple pie filling|
|2 c.||Hy-Vee apple cider or apple juice|
|½ c.||Hy-Vee brown sugar, packed|
|2||(2-inch each) cinnamon sticks, plus additional for garnish|
|1 tsp.||Hy-Vee ground nutmeg|
|1 ½ tsp.||fresh orange zest|
|1 tsp.||fresh ginger, peeled and grated|
|½ tsp.||Hy-Vee vanilla extract|
|½ c.||dry red wind, such as pinot noir|
|Fresh rosemary sprigs, for garnish|
Things To Grab
- Medium saucepan
- Large shatter-proof pitcher
- Heat-resistant glasses or mugs
Whisk in orange zest, fresh ginger, and vanilla extract. Allow to simmer an additional 3 to 5 minutes, or until flavors have combined.
Remove saucepan from heat and pour into a large shatter-proof pitcher. Mix in brandy and red wine. Stir to combine. Pour into heat-resistant glasses or mugs. If desired, garnish each glass with cinnamon sticks and fresh rosemary. Serve warm.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 55mg
- Total Carbohydrates: 41g
- Protein: 0g