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Raspberry-Ginger Cider

Raspberry-Ginger Cider
Recipe Tip
Revel in Raspberries
Raspberries provide vitamins and minerals to foods they adorn. They make a nice red color splash in fruit salads, baked goods and party punch.
Storage
Loosely wrap leftover fresh gingerroot and refrigerate it for up to 2 weeks. For longer storage, freeze peeled gingerroot. Frozen gingerroot can be used without being thawed. Grate or finely chop the amount needed and return the remainder to the freezer.

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Tangy ginger complements this warm ruby-red, double-fruit punch. From eatbetteramerica.
Prep Time:10 min
Start to Finish:30 min
makes:10 servings (3/4 cup each)
1bag (10 oz) Cascadian Farm® frozen organic red raspberries
1bottle (64 oz) apple cider (8 cups)
2tablespoons honey
2cinnamon sticks
1piece (1 1/2 inches) gingerroot, peeled, thinly sliced
3thin slices orange, cut into quarters if desired
1.Reserve 1/2 cup frozen raspberries for garnish; set aside.
2.In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and gingerroot to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes.
3.Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 23g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 0%; Iron 4% Exchanges: 1 Fruit; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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