Ingredients for Cider Beetles
- 2 large oranges
- 4 tablespoons brown sugar
- Cinnamon Sticks
- Whole Nutmegs
- Whole Allspice
- 12-16 whole cloves
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How to Make Cider Beetles
- **Adult Prep:** Preheat oven to 250°F (120°C).
- Carefully slice oranges in half and scoop out the pulp, being careful not to break the rind.
- Reserve or discard the orange pulp.
- Place orange halves cut-side up on a wire rack set over a baking sheet.
- Bake for 2 hours, or until completely dry and hard.
- Let the orange halves cool completely.
- **Kid-Friendly Beetle Assembly:** Pack each orange half firmly with 2 tablespoons of brown sugar, mounding slightly.
- Arrange spices artfully in the brown sugar to resemble beetles:
- Insert one 2-inch cinnamon stick as the body.
- Place one whole nutmeg as the head.
- Use two allspice berries for the eyes.
- Stick 6-8 cloves around the nutmeg for legs/feet.
- Cover tightly with plastic wrap and refrigerate until ready to use.
- **Brewing the Cider:** Unwrap one beetle and add it to 1 ½ quarts of apple cider or juice in a saucepan.
- Simmer gently for 30 minutes.
- Carefully strain out the whole spices and orange rind before serving.
- (Optional) Stir in ½ cup of brandy and heat gently. Serve warm.
- Store leftover cider in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
189g
Fat
5g
Carbs
16g
