Nothing .like a cup of hot cider for the menfolk who are out in the Thanksgiving Day cold, perhaps grilling or even deep-frying the turkey. This recipe comes from a new cookbook called "At Freedom's Table: More than 200 Years of Receipts & Remembrances from Military Wives" by Carolyn Quick Tillery, who also wrote "The African-American Heritage Cookbook," which included remembrances from her alma mater, Tuskegee Institute, now Tuskegee University. We made the cider, then transferred it to a slow-cooker to keep it warm. -- Suzanne Martinson, PG Food Editor
2 tablespoons whole cloves
2 tablespoons whole allspice
6 cinnamon sticks
4 cups water
1/2 cup firmly packed brown sugar
1/2 cup sugar
36 ounces apple juice (we used 1 gallon cider)
Place the first three ingredients in a muslin or gauze "spice" bag. In a large pot, simmer the water, sugars and spice bag for 10 to 15 minutes. Add the juice or cider and simmer an additional 14 minutes. Makes 8 to 10 servings.
"At Freedom's Table" by Carolyn Quick Tillery
Thursday, November 15, 2001
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