HOT Ginger-Cranberry Cider Cocktail

Let's Cook

1. Step 1.

   In a large saucepan, combine 2 cups water, 2 cups fresh cranberries, 2 peeled and thinly sliced lengthwise (3-inch) pieces of fresh ginger, ¼ cup good maple syrup, 2 cinnamon sticks, and 1 teaspoon black peppercorns. Bring to a boil over high heat.

2. Step 2.

   Reduce the heat to medium and simmer for 15 minutes, or until all the cranberries have split open and the liquid is reduced by about half. If possible, let this mixture sit for at least 1 hour, or cover and refrigerate for up to 3 days, before continuing.

3. Step 3.

   Add 6 cups (48 ounces) fresh apple cider to the saucepan and heat just until steaming—do not boil or the cider will separate. Remove from the heat.

4. Step 4.

   While the cider heats, pour 2 tablespoons dark rum or bourbon into each of 12 small mugs. If serving in cold weather, warm the mugs first by filling with boiling water, letting sit for a few minutes, then emptying.

5. Step 5.

   Ladle the hot cider mixture (with or without the spices) into the prepared mugs over the rum. Serve immediately.