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Infused with enough cheer to last the year.

KEEP SCREEN ON

Yield: Makes 5 servings

Ingredients
Before you start
Bag size: large

# of bags: 1 bag

Ingredients
4 cups apple cider, cold

Peel of one orange, all white pith removed

1/2 cup brandy or bourbon, or a mixture of both (optional)

1/4 cup honey

2 tablespoons pure maple syrup

1-inch piece peeled ginger root, sliced into planks

6 whole allspice berries

5 whole cloves

1 cinnamon stick

1 star anise pod

1/4 teaspoon freshly grated nutmeg

1/2 vanilla bean, split lengthwise

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Preparation Method

  1. In a medium-sized bowl, whisk together all the ingredients until the honey and maple syrup are fully dissolved.
  2. Pour the contents into a large vacuum seal bag.
  3. Place the bag into the vacuum seal drawer with the edge of the bag just barely under the metal clip. Center the bag on the sealing bar to ensure a proper seal. Select vacuum level 3.
  4. Touch Start and set a timer for 30 seconds. If after 30 seconds the unit has not completed its cycle, touch Seal to stop the cycle and seal the bag.
  5. Open the lid and slide the bag the rest of the way under the metal clip. Touch Vacuum until no dashes are illuminated, thus setting vacuum level 0. Touch Start, and the vacuum will run for several seconds to pull the lid closed.
  6. After the cycle is complete, inspect the bag’s seals. There should be two seal lines across the top of the bag.
  7. Heat the bag sous vide for 2 hours at 145°F. Use the Wolf convection steam oven, separate sous vide equipment, a pot of water with an immersion circulator, or simply a pot of water on the stove and a thermometer.
  8. Cut the bag open and serve hot.