Recipe courtesy of Martha Stewart

Rosy Cranberry Cider

  • Yield: Serves 6 to 8
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2 oranges

2 quarts cranberry juice

4 three-inch cinnamon sticks

2 two-inch pieces fresh ginger, peeled and sliced lengthwise

Sugar, to taste


  1. With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.