Mulled Cider
Take equal amounts of Cran-x-berry juice and Apple juice. It can be
Cran-raspberry, Cran-apple, or just plain Cranberry juice; low-cal
varieties work just fine. Cheaper off-brands are fine too.
Pour them in a heavy pot. Add a handful of cinnamon sticks broken into
1-2" pieces and a bunch of cloves (whole cloves). Optionally, add some
citrus rind (i.e., lemon or orange peels). Bring to a low simmer, let it
simmer for an hour or so.
Strain out the cinnamon and cloves (and rinds) -- this is important
because if you leave the cloves and cinnamon in, the liquid will get
bitter.
Serve hot. This keeps a long time in the fridge, and can be nuked or
re-heated at will. It's great with a shot of whiskey/brandy/rum!
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