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1 large lemon, cut in half
1 medium orange, cut in half
16 whole cloves
4 cups apple juice
1/2 cup honey
4 (2-inch.) cinnamon sticks
1/4 tsp ground ginger
Cut two slices (1/4-inch thick) from each lemon and orange half.
Insert whole cloves into slices; set aside. Squeeze juice from remainder of fruit halves into a medium non-reactive saucepan.
Stir in apple juice and honey; mix well.
Add cinnamon sticks, ginger and reserved fruit slices.
Bring just to a boil over medium-high heat.
Serve immediately in a heatproof serving bowl.
Servings: 6
1 medium orange, cut in half
16 whole cloves
4 cups apple juice
1/2 cup honey
4 (2-inch.) cinnamon sticks
1/4 tsp ground ginger
Cut two slices (1/4-inch thick) from each lemon and orange half.
Insert whole cloves into slices; set aside. Squeeze juice from remainder of fruit halves into a medium non-reactive saucepan.
Stir in apple juice and honey; mix well.
Add cinnamon sticks, ginger and reserved fruit slices.
Bring just to a boil over medium-high heat.
Serve immediately in a heatproof serving bowl.
Servings: 6
