Hot Juju Ginger Apple Cider Recipe

Nov 30, 2011 11:01 am

Jujubes serve as the foundation for this hot toddy

Spike your apple cider with booze AND Jujubes.
Spike your apple cider with booze AND Jujubes.

Wondering what to do with that pound of Jujubes you’ve had lingering in the pantry since your nephew’s birthday party? Or are you a fan of Jujubes in general? (Fun fact: In Canada, the term is generic for hard candy.) You can make a candied syrup using the candy, which can be mixed into a grown-up spiced hot cider.

Servings: 12


1/2 gallon unfiltered apple cider
10 ounces King's Ginger Liqueur, infused with mandarin peels
8 ounces black tea
3 ounces jujube syrup (recipe follows)
5 crab apples, sliced
5 dried mandarins
6 whole allspice
15 cloves
1 cinnamon stick
Jujube Syrup
1 pound jujubes
2 cups simple syrup

1. Pierce jujubes with a fork. In a saucepan over high heat, bring to a boil with the syrup.

2. Reduce heat and simmer for 30 minutes. Let cool overnight.

3. The next day, bring syrup to a boil once again and simmer for 30 minutes. Strain and set aside jujubes.

4. In a saucepan over high heat, combine all the ingredients and bring to a boil.

5.  Reduce the heat and simmer for 20 minutes. Serve with a candied jujube garnish.

For the Candied Jujube Garnish:

1. Place the cooked jujubes from the simple syrup on a baking sheet and bake in the oven at 350 degrees F for 45 minutes. Lightly dust with sea salt.








Level of Difficulty: 
Prep Time: 
12 hours
Cooking Time: 
2 hours
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