Apple Cider and Cranberry Cocktail in Apple Cups
Equipment:
- Melon baller
Ingredients:
For the cider
- 4 cups apple cider (not apple juice)
- 1 cup cranberry juice
- 1 cup rum
- ½ cup Harry & David Apple Butter
- ½ cup fresh cranberries
- 1 2- inch sprig fresh rosemary
- 2 cinnamon sticks
- 2 star anise
For the apple cups
- 9 Harry & David Seasonal Apples
- Juice from 1/2 lemon
- For garnish:
- Cinnamon sticks
- Fresh rosemary
Instructions:
For the cider
- Add the apple cider, cranberry juice, and rum to a large pot set over medium-high heat. Bring to a simmer. Add the apple butter and whisk to incorporate. Then add the cranberries, rosemary, cinnamon sticks, and star anise. Simmer, uncovered, for 10 minutes. Turn off the heat and cover to keep warm.
For the apple cups
- Working with one apple at a time, slice off the very top of the apple and discard. Then use a melon baller to scoop out the flesh from the inside of the apple to create a cup shape. Be careful not to get too close to the sides or the bottom of the apple. Keep at least a 1/4-inch on all sides and the bottom to avoid leaks.
- Test that the apple cup will sit level. If it doesn't, slice off a thin section from the bottom to level it.
- Squeeze a little lemon juice over the cut surfaces of the apple cup to delay browning. Continue making apple cups from the remaining apples.
To serve
- Place the apple cups on a serving tray. Ladle the warm cider into the cups. Garnish with additional cinnamon sticks or fresh rosemary, if desired.
Notes:
This recipe makes 6 cups of the apple cider and cranberry cocktail. And each apple cup will hold about 1/2 cup of the cocktail. You could very easily double the cocktail portion of this recipe if you're having a bigger party. And you could even set this up in your slow cooker and keep it on the “low" setting, keeping it warm for hours.