In a medium-size pot combine the cider, cinnamon, cloves, ginger
, sugar, and lemon juice
. Stir to blend
and bring to a boil over medium heat. Reduce the heat to a simmer
and cook, stirring occasionally, until reduced by half. Cool. Pour into a bowl and refrigerate.
When ready to serve pour the cider halfway up champagne
flutes, add one or two apple sticks, and top with Cava