Raspberry-Ginger Cider

Tangy ginger complements this warm ruby-red, double-fruit punch. From eatbetteramerica.

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PREP TIME
10 Min
TOTAL TIME
30 Min
SERVINGS
10

1: bag (10 oz) Cascadian Farm® frozen organic red raspberries

1: bottle (64 oz) apple cider (8 cups)

2: tablespoons honey

2: cinnamon sticks

1: piece (1 1/2 inches) gingerroot, peeled, thinly sliced

3: thin 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.

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Expert Tips

Raspberries provide vitamins and minerals to foods they adorn. They make a nice red color splash in fruit salads, baked goods and party punch.

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.