Ingredients:
½ gallon Fresh Apple Cider
½ cup Buona Cucina Dark Cherry Balsamic Vinegar
¼ cup Buona Cucina Mulling Spices
1 Navel Orange, sliced (ends discarded)
1 Apple, sliced and seeds removed
½ cup fresh or frozen cherries, halved
Cheesecloth and kitchen twine, or Muslin bag
Directions:
Prepare the Cider Base:
Pour the apple cider into a large pot for the stovetop. Add the Dark Cherry Balsamic Vinegar and stir well to combine.
Add Spices and Fruit:
Cut a square of cheesecloth large enough to hold the mulling spices, gather the ends, and tie with kitchen twine. Place the spice bag into the pot, then add the orange and apple slices, along with the halved cherries.
Simmer the Cider:
Bring the mixture to a near boil, then reduce to a simmer. Let it simmer for 30 minutes to allow the flavors to meld.
Serve:
Remove the spice bag, ladle the hot cider into mugs, and enjoy!
Note: For added convenience, use a slow cooker set on high to heat through, then reduce too low to keep warm. This will keep the cider ready to serve all day long.