Warm Spiked Cider

1. 1

   With a vegetable peeler remove four 3-inch-long strips of zest from lemon and two 6-inch-long strips from orange.

2. 2

   In a 3-quart saucepan bring cider to a rolling boil and pour through a sieve lined with a triple layer of cheesecloth or paper towels into a heatproof pitcher.

3. 3

   Stir in orange and lemon zests, star anise, cloves, cinnamon sticks, juniper berries, and sugar and steep at room temperature 1 hour.

4. 4

   (Cider may be made 1 day ahead and cooled completely before being chilled, covered.)

5. 5

   Just before serving, in a saucepan reheat cider over low heat until just warm.

6. 6

   Discard spices and stir in brandy.

No additional tips available.