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Raspberry-Ginger Cider

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Tangy ginger complements this warm ruby-red, double-fruit punch.

Raspberry-Ginger Cider

  • Prep Time 10 min
  • Total 30 min
  • Servings 10
  • Ingredients 6
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Ingredients

  • 1 bag (10 oz) frozen organic red raspberries
  • 1 bottle (64 oz) apple cider (8 cups)
  • 2 tablespoons honey
  • 2 cinnamon sticks
  • 1 piece (1 1/2 inches) gingerroot, peeled, thinly sliced
  • 3 thin slices orange, cut into quarters if desired

Instructions

  • Step 
    1
    Reserve 1/2 cup frozen raspberries for garnish; set aside.
  • Step 
    2
    In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and gingerroot to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes.
  • Step 
    3
    Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.

Nutrition

130 Calories
0g Total Fat
0g Protein
31g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
270mg
8%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
10%
Sugars
24g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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