Caramel Apple Cider

Recipe from Sarah Lythgoe

1-64oz bottle apple juice or cider
½ cup fresh orange juice or high-quality brand as Simply Orange
2 cinnamon sticks
¼ tsp ground allspice
1 orange
8 cloves
1/3 C bottled caramel sauce (more to taste, if desired)
Sweetened whipped cream (or from a can)
Ground cinnamon

Pour the apple cider into a large stockpot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice. Thoroughly wash orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little holes first and then insert the cloves.

Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot. After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste, if needed. When ready to serve, ladle the cider into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.